Bunched Salad Turnips

Move over radishes! Or at least make some room for your bigger, butterier (maybe better?) relatives! These Japanese turnips are sweeter and ‘meatier’ and their tops aren’t fuzzy, so serve as a bonus portion of greens for salads or sautéing. 
We love chomping them just as they are, ideally without mouthful of earth, (we’ll hose yours off first, think of them as early spring’s answer to the snack-sized lunchbox pepper) but hasten to add they are fab roasted and pickled too. If you’re put off by bad associations with enormous manglewurzel type beasts grown as feed for livestock or of loathsome childhood stews, don’t be - these are not only gleamingly cute but tastier than you could possibly expect from something that’s entirely white (not usually an indicator of flavour!).