Most varieties of turnip have a white taproot with white, red, or purple shoulders. Turnips range in size, and smaller turnips are often sweeter and milder in flavor. While larger turnips are usually cooked, smaller varieties can be eaten raw, similarly to radishes. In particular, a Japanese version of turnip known as the Hakurei has become a popular variety used in salads. Rutabaga is a very large variety of turnip that stores well, and is usually thickly coated with wax to preserve it for long periods. Turnip greens, with a flavor similar to mustard greens, are often eaten as well, particularly as a side dish in the Southeastern US and Latin America. Options for cooking turnips include baking, boiling, steaming, mashing, and sautéing.