Hakurei Turnip Recipes

Hakurei Turnip RecipesHakurei turnips are a white turnip with a sweet, mild taste and juicy, crisp texture.  They are great raw or cooked.  Plus you can eat their leaves as well.

Below are some recipe ideas.

To store, remove the tops from the roots and store separately in plastic bags in the refrigerator.  (If left on, the tops will pull moisture from the roots causing them to soften at a more rapid pace.)

Roasted Hakurei Turnips with Israeli Couscous Salad 

 from Not Eating Out in New York

(makes 3-4 servings)

1 bunch hakurei turnips with fresh-looking greens
1 cup Israeli couscous
1 garlic clove, minced
pinch of optional red chili flakes
1/4 cup chopped red onion
juice from half a lemon
4-5 tablespoons extra-virgin olive oil
salt and pepper to taste

Preheat oven to 425 degrees. Trim turnips from greens leaving a small stub of the stems attached. Wash both well to remove dirt. Halve each turnip, keeping the long tails intact. Finely chop the greens.

Toss the turnips with 1-2 tablespoons of olive oil, pinches of salt and pepper, and the optional chili flakes. Place flat side-down on a roasting pan. Roast for 5-10 minutes, or just until the bottoms are lightly browned. Toss around in the pan with tongs, and continue roasting another 3-5 minutes. Remove from heat and let cool.

Meanwhile, bring a pot of 3 cups water to a bowl and add the couscous. Continue to boil for 8-10 minutes until couscous is tender. Drain.

Heat 1-2 tablespoons of olive oil over medium-high flame and add the garlic. Once fragrant, toss in the leaves and a pinch of salt and pepper. Sauté until just wilted, 1-2 minutes. Transfer to a bowl and let cool.

Combine the chopped onion with the cooled couscous and greens. Add fresh lemon juice, an extra tablespoon or so of olive oil, and salt and pepper to taste. Serve with the roasted radishes on top.

 

Simple Skillet Turnips and Apples

from the Rolling Prairie Cookbook
serves 4

1 tbsp. canola oil
1/2 C chopped onion
1 medium apple, copped (approx. 3/4C)
3 C chopped turnips (1/2″ cubes)
1/2 C fresh apple cider or juice
1 small cinnamon stick
1/4 tsp. salt

Heat oil in a large skillet over med. heat. Add onion and sauté for 3 to 5 minutes. Add apple and sauté 2 more minutes. Add turnips and rest of ingredients. Cover and reduce heat to medium-low. Stir occasionally, and add more liquid if necessary to prevent sticking. Simmer until turnips are tender, approx. 20 minutes. Remove cinnamon stick before serving.

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