We based this recipe on one from Atlanta chef Linton Hopkins found in the book Lodge Cast Iron Nation. Use small Japanese turnips from farmers' markets, or peel and cut larger turnips into 1- to 2-inch cubes.
Turnips are undoubtedly one of the most overlooked root vegetables, and definitely one of our favorites. Here we use baby white turnips, also known as Tokyo turnips, which have tender stalks and leaves that taste …
Harold Dieterle's Herb Crusted Mediterranean Sea Bass With White Turnip Puree | Serious Eats