Alex has done us proud with these rare French treats. She's worked with our French farmers for yonks and this is what she says:
“Turnips are very popular in France, you have the white long one in winter, the violet is more a spring one as you can have it in early season in bunches.
They are excellent with fresh carrots, beans and peas to go with a lamb roast, they can be eaten also grated and raw, or slightly cooked. Keep them in fridge, for not more than a week.”