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In France, navet is the word for any type of turnip, but it is the specific name for small, immature turnips, available in spring and summer. These are white, tinged with red and more delicate in flavour than winter turnips. Navets generally don’t need to be peeled before cooking. If the leaves are perky and bright green, they are also edible—sauté them in a little butter with garlic and black pepper.