Hakurei turnips (also known as salad turnips) are full of nutrients - in both the tuber and even more so in the greens. All parts of these turnips can be eaten raw or cooked.
1 bunch turnips, sliced
1/2 cup stock (beef, chicken or veg)
1 white or yellow onion, sliced
2 knobs of butter
Splash of white wine
Salt, to taste
1 tsp brown sugar (optional)
Grated cheese, such as sharp cheddar or Gruyere (optional - suggested by CSA member, Marie-Claude!)
Add your sliced turnips and stock to a cast iron skillet on medium heat and cook, stirring occasionally, until tender and stock is absorbed, about 10 minutes. Add the onion, butter and salt. Cook on med-high heat, browning the onions and turnips on all sides. Turn down the heat and pour in a few glugs of wine, so the turnips and onions are coated but not downing in wine. Let it sit on low heat until the wine is cooked off, about 5 minutes. If it's not sweet enough for your taste, stir in a tsp of brown sugar. Sprinkle with cheese (if using) and serve hot.
Turnip greens (for those of you weekly members who haven’t used your turnips yet) are packed with calcium and “heavenly sautéed with bacon, or braised and sprinkled with toasted nuts,” according to Real Simple Magazine, Feb. 2013 issue.
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