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Use the smallest ones you can find, halved or quartered, or cut medium white turnips into small wedges.

Tender freshwater shrimp garnished with cream and rose leaves, devilled barley pearls in acorn purée, apple and carrot chews, marinated cabbage stalks steeped in creamed white turnip with nutmeg.

Carrots and some grated white turnip to make it pretty.

Try it with small white turnips, parsnips and carrots.

VARIATIONS: Instead of short-grain brown rice, you could substitute long-grain brown rice, red rice or quinoa; you could use radishes, sweet white turnips, or slivered asparagus in addition to or instead of the carrots.