1: Ideally, of course, you should have fresh, beautiful radishes with their tops.
2: Start by cutting off the tops. Note that you don't necessarily have to throw them away or compost them. You can use them in a recipe for turnip greens soup or pesto, for example.
3: Once the tops have been removed, a small piece of stalk remains on the turnip, which can be kept on small turnips that will be cooked whole.
4: If not, cut off the top of the turnip.
5: There's going to be a little bit of green left, that's normal, we'll deal with it later.
9: If you want to keep a small piece of stem (small turnips), turn around it with the peeler...
10: ...or peel it all off.
11: Remove the green part from the top, best done with an apple scoop or, failing that, a small spoon.
12: That's it, your turnip is ready, do this with all the others, then wash and dry them. Your turnips are ready to use in your recipe.
Remarks
When turnips are fresh, some chefs believe that you don't need a peeler to peel them, that the back of a spoon, slipped under the skin, is enough. But for us amateurs, the peeler comes in very handy.