Fresh turnips can be stored in the refrigerator for up to a week.

Turnips are a quintessential cellar vegetable utilized in many classic European dishes. It was Escoffier who embellished the turnip's culinary attributes, elevating its purpose in dishes such as navets farces (stuffed turnips) and Navarin a la Printaniere (Young turnips with Spring Lamb). Turnips can be utilized for fresh eating when young, though they are truly transformed, their flesh softened and their flavors rich and sweet, when cooked. Best cooking methods are braising, simmering, slow roasting and sautéeing. Turnips can also be made into smooth purées and soups. Turnips pair well with other root vegetables such as beets, parsnips and carrots. They also pair with rich meats such as pork, beef, sausages and game. Other complimentary ingredients include butter, cream, cheese, chives, chestnuts, garlic, citrus, mushrooms, parsley, potatoes, tarragon, thyme and vinegar.

Turnips are a good source of vitamin C and contain calcium, potassium, and a small amount of phosphorus.