The term wax turnips refers not necessarily to a variety of turnip but to turnips dipped in wax to extend their shelf life. A root vegetable from the cabbage family, these white bulbs are low in calories and high in vitamin C and fiber, making them a healthy substitute for potatoes. Additionally, these vegetables are extremely versatile. You can eat a turnip raw after removing the waxy skin or cook them via boiling or roasting in an oven.

Peel the waxy skin from the turnip with a sharp knife in a manner similar to peeling an apple. Start at the top of the root and make a thin, downward slice that removes both the wax and skin. Repeat this process around the turnip, using caution to avoid cutting yourself on tough skins.

Wash the peeled turnip root with water to remove any residue.

Cut large turnip roots into 1-inch cubes to speed the cooking process.

Place the pieces in a large saucepan.

Cover the turnip pieces with water and heat them on high until the water boils.

Reduce the heat to medium-high and boil for about five minutes, or until you can pierce the pieces with a fork.

Drain the water from the turnips.

Serve the pieces mixed with butter, salt and pepper, or mash them in a manner similar to potatoes. Add other spices to taste, if desired.

Peel the waxy skin away from the turnip root with a sharp knife, similar to peeling an apple.

Cut the root into 1-inch wedges or pieces.

Place the pieces in a colander and rinse with water to remove any residue.

Toss the pieces with 1 to 2 tsp. olive oil to coat them.

Place the pieces in an oiled baking pan and roast in an oven set to 400 degrees Fahrenheit for about 45 minutes.

Pierce the turnip pieces with a fork to verify that they are tender before removing them from the oven.