I just discovered Hakurei turnips and yum! I've had them both raw in salad and added to a stir fry where I can't say what they added beyond bulk. There seem to be a few vegetables that carry the name "turnip" but they're quite different. In the winter, rutabagas (AKA winter turnips) are a favourite both for their versatility and long shelf life. Summer is different because there are so many other delicious options but we do like all the turnip-type root vegetables other than parsnips. Those, I like but my husband isn't a fan. Roasted in butter, seasoned, glazed - all good.