Turnips can last for a long time if stored properly. Here are some tips on how to store turnips, both the roots and the greens:

• Turnip roots: Turnip roots can be stored in a plastic bag in the refrigerator for up to two weeks. They can also be stored in a cool, dark, and dry place, such as a cellar, for up to two months. To prevent them from sprouting, cut off the greens and any roots before storing them.
• Turnip greens: Turnip greens can be stored in a plastic bag in the refrigerator for up to three days. They can also be blanched and frozen for up to six months. To blanch them, wash and dry them, and chop them into bite-sized pieces. Bring a large pot of water to a boil, and add some salt. Add the turnip greens, and cook them for two minutes. Drain them and plunge them into ice water to stop the cooking. Drain them again and squeeze out the excess water. Pack them into freezer bags, label them, and freeze them.

• Freezing: Turnip roots can be frozen after peeling, chopping, and blanching them for three minutes. Turnip greens can be frozen after washing, drying, chopping, and blanching them for two minutes. Both can be stored in freezer bags for up to six months.
• Pickling: Turnip roots can be pickled after peeling, slicing, and packing them into sterilized jars with salt, sugar, vinegar, water, and any spices you like, such as garlic, bay leaves, peppercorns, or dill. Turnip greens can be pickled after washing, drying, chopping, and packing them into sterilized jars with salt, sugar, vinegar, water, and any seasonings you like, such as garlic, red pepper flakes, or mustard seeds.
• Canning: Turnip roots can be canned after peeling, chopping, and packing them into sterilized jars with salt and boiling water, leaving half an inch of headspace. Turnip greens can be canned after washing, drying, chopping, and packing them into sterilized jars with salt and boiling water, leaving one inch of headspace. Both can be processed in a pressure canner for 35 minutes at 10 pounds of pressure, and stored in a cool, dark, and dry place for up to a year.
• Dehydrating: Turnip roots can be dehydrated after peeling, slicing, and blanching them for three minutes. Turnip greens can be dehydrated after washing, drying, and chopping them. Both can be spread on dehydrator trays in a single layer, and dried at 125°F for six to eight hours, until crisp and brittle. They can be stored in airtight containers in a cool, dark, and dry place for up to a year.

There are many ways to cook turnips, both the roots and the greens. Here are some of the best methods for each part of the vegetable:

• Roasting: Roasting is one of the easiest and most delicious ways to cook turnip roots. It brings out their natural sweetness and caramelizes their edges. To roast turnips, peel and chop them into bite-sized pieces, toss them with oil, salt, pepper, and any herbs or spices you like, and spread them on a baking sheet. Roast them in a preheated oven at 425°F for 25 to 35 minutes, flipping halfway, until golden and tender.
• Mashing: Mashing is another simple and satisfying way to cook turnip roots. It makes them creamy and fluffy, and you can add butter, cream, cheese, garlic, or other ingredients to enhance their flavor. To mash turnips, peel and dice them, and boil them in salted water until soft, about 15 to 20 minutes. Drain them and mash them with a potato masher, a fork, or an electric mixer, adding your desired seasonings and liquids.
• Baking: Baking is a versatile and creative way to cook turnip roots. You can make turnip fries, chips, gratins, casseroles, or pies with them. To make turnip fries, peel and cut them into thin sticks, toss them with oil, salt, pepper, and any spices you like, and bake them in a single layer on a baking sheet at 425°F for 15 to 20 minutes, flipping once, until crisp and browned5. To make turnip chips, peel and slice them very thinly, toss them with oil, salt, pepper, and any seasonings you like, and bake them in a single layer on a baking sheet at 375°F for 10 to 15 minutes, flipping once, until crisp and golden.
• Sautéing: Sauteing is a quick and easy way to cook turnip greens. It wilts them and enhances their flavor. To sauté turnip greens, wash and dry them, and chop them into bite-sized pieces. Heat some oil or butter in a large skillet over medium-high heat, and add some minced garlic, onion, or shallot, and cook until soft, about 5 minutes. Add the turnip greens, salt, pepper, and any other seasonings you like, such as red pepper flakes, vinegar, lemon juice, or sugar, and cook, stirring occasionally, until the greens are wilted and tender, about 10 to 15 minutes.
• Boiling: Boiling is a traditional and simple way to cook turnip greens. It softens them and removes some of their bitterness. To boil turnip greens, wash and dry them, and chop them into bite-sized pieces. Bring a large pot of water to a boil, and add some salt, vinegar, sugar, and a ham hock, bacon, or smoked turkey for flavor. Add the turnip greens, and simmer them until they are soft and tender, about 20 to 30 minutes. Drain them and serve them with more vinegar, hot sauce, or butter if desired.

Turnips have a mild and slightly spicy flavor that can pair well with many different ingredients. Here are some of the best flavor pairings for turnips, both the roots and the greens:

• Dairy: Both the roots and greens can pair well with butter, cream, and cheese, as they add richness, smoothness, and saltiness to the mild and slightly spicy vegetable. Some examples of dishes that use dairy with turnip roots are mashed turnips with butter and cream, turnip gratin with cheese and cream, and turnip soup with cheese and milk.
• Sweeteners: Turnip Roots can pair well with sugar, honey, and maple syrup, as they enhance their natural sweetness and balance their bitterness. Some examples of dishes that use sweeteners with turnip roots are glazed turnips with honey and butter, roasted turnips with maple syrup and thyme, and turnip cake with brown sugar and raisins.‍
• Herbs: Turnip roots can pair well with chives, thyme, sage, and rosemary, as they add freshness, aroma, and flavor to the earthy and starchy vegetable. Some examples of dishes that use herbs with turnip roots are turnip salad with chives and lemon, turnip and potato gratin with thyme and garlic, and roasted turnip and chicken with sage and rosemary.
• ‍Citrus: Both the roots and greens  can pair well with lemon, orange, and grapefruit, as they add acidity, brightness, and sweetness to the bland and bitter vegetable. Some examples of dishes that use citrus with turnip roots are braised turnips with lemon and parsley, turnip and orange soup with ginger and cream, and roasted turnips and grapefruit with honey and mint.‍
• Apples: Turnip roots can pair well with apples, as they add crunch, sweetness, and tartness to the soft and bitter vegetable. Some examples of dishes that use apples with turnip roots are turnip and apple slaw with yogurt and mustard, turnip and apple mash with butter and nutmeg, and turnip and apple pie with cinnamon and brown sugar.‍
• Meat: Both the roots and greens  can pair well with bacon, ham, sausage, chicken, beef, pork, and lamb, as they add saltiness, smokiness, and protein to the mild and starchy vegetable. Some examples of dishes that use meat with turnip roots are turnip and bacon hash with eggs and cheese, turnip and ham soup with potatoes and cream, and turnip and sausage casserole with cheese and breadcrumbs.
• Alliums: Turnip greens can pair well with onions, garlic, and shallots, as they add sweetness, pungency, and aroma to the bitter and earthy vegetable. Some examples of dishes that use alliums with turnip greens are sauteed turnip greens with garlic and red pepper flakes, turnip greens and onion quiche with cheese and cream, and turnip greens and shallot soup with chicken broth and lemon.
• Eggs: Turnip greens can pair well with eggs, as they add protein, richness, and creaminess to the chewy and tender vegetable. Some examples of dishes that use eggs with turnip greens are turnip greens and egg scramble with cheese and bacon, turnip greens and egg muffins with ham and cheese, and turnip greens and egg salad with mayonnaise and mustard.
• Beans: Turnip greens can pair well with beans, as they add fiber, protein, and creaminess to the leafy and bitter vegetable. Some examples of dishes that use beans with turnip greens are turnip greens and white bean stew with sausage and tomatoes, turnip greens and black bean tacos with cheese and salsa, and turnip greens and chickpea curry with coconut milk and spices.
• Rice: Turnip greens can pair well with rice, as they add starch, texture, and flavor to the wilted and tangy vegetable. Some examples of dishes that use rice with turnip greens are turnip greens and rice pilaf with chicken and almonds, turnip greens and rice casserole with cheese and cream of mushroom soup, and turnip greens and rice salad with cranberries and walnuts.