New! Korean Turnip Greens

Both the root and the greens can be eaten. Turnip is very low in calories. A 3 ounce serving contains only 18 calories and provides 34 percent of the RDA for vitamin C. Rich in vitamin C, turnip contains active enzymes that aid digestion, particularly of starchy foods.

The root is best used in soup after peeling and dicing. Great with sea food soup or even beef soup. It soaks up the essence of the ingredients and imparts sweetness to the soup. Make sure you eat them after drinking the soup. Or try this Korean chicken rice with radish:
http://www.food.com/recipe/daikon-radish-with-chicken-korean-style-133124

The leafy part has to be finely diced to stir fry. Alternatively you can roughly chopped it up and try this recipe:http://www.foodnetwork.com/recipes/neelys/ginas-turnip-greens-recipe/index.html
Make sure you cook the greens well to make it tender.