Not surprisingly, then, the French have historically had a great affinity for turnips, employing them in many dishes—like canard aux navets (duck braised with whole, glazed baby turnips). The British, on the other hand, have only recently been celebrating the vegetable's renaissance, no doubt spurred by a new emphasis on seasonal produce and a proliferation of farmers' markets in the United Kingdom. Indeed, across continents, the Anglo-Saxon perception of the turnip as a dreary workhorse, moldering at the back of the fridge, is slowly shifting. And inspiration is hardly lacking. In the Middle East and Asia, turnips have been pickled for centuries; in China they are also sun-dried and preserved in soy sauce; and in India they might be first tenderized in sour yogurt and then sauteed in the vibrant company of tomatoes, cayenne, and cumin.