Turnips come in various shapes and used to extremely widespread but now been displayed by the potato. Baby or white turnips are the first of the year, with a white skin, while flesh has a sweetish flavor. They taste best when they are about the size of a hen’s egg and do not need peeling.
Vavets or French turnips are a small variety, rather flattened, with pale purple and white skins which should be left on. The flavor is delicate, rather lake that of kohlrabi.
Late turnips are larger than the baby turnips, with white flesh and a sharp flavor. They are good with lamb and other meaty dishes.