They can be spicy, like some radishes. If you can't handle spicy, dress them in a slightly sweet vinaigrette, like this one.
You can also cook them: Glazed Hakurei Turnips
At this point, you can freeze this mixture to use later. Defrost and reheat gently in a saute pan then proceed with the rest of the recipe. You could freeze it after adding the cream but it will take up more room in your freezer and, since cream is available year round, I don't see the point.
|Photo credit:Feasting at Home|