Hakurei turnips are our earliest fall turnips. Serves: 4 to 6 They can be braised, fried, glazed, or sautéed. Hakurei turnips are our earliest fall turnips. Salad turnip types include Hakurei, Tokyo or baby Purple Top turnips Hakurei turnips are versatile enough to pair with just about anything, and theyâre excellent in gratins, stir-fries, soups, or roasted with other roots vegetables. They are known as "salad" turnips, rather than "cooking" turnips (which tend to be more bitter and/or spicy raw), and can be eaten raw alone or in salads. 2 bunches hakurei turnips with greens 1/2 tablespoon olive oil 1/2 tablespoon butter Salt and pepper to taste 1/4 cup white wine Directions Rinse the turnips and greens well. Sauteed Hakurei Turnips With Greens The hakurei turnip releases its sugars and caramelizes nicely when cooked, but it窶冱 a bit different from traditional turnips in that it窶冱 also delicious raw. Rinse the turnips and greens well. In a medium pan, saute the garlic until fragrant. 1. If youâre not a fan of turnips, these sweet little Hakureis may change your mind! Serve with a 窶ｦ Learn to make sauteed hakurei turnips and greens and hundreds of other recipes featuring turnips and other organic vegetables and fruit. Add bok choy and garlic and sauté for about 3 minutes. Cut the greens from the turnips and chop into 2-inch pieces 1. So, you could just eat them raw. Add bok choy and garlic and sauté for about 3 minutes. Olive oil or unsalted butter. The green tops do need a more thorough washing. Flat Italian Parsley 窶� Also known as flat-leaf parsley, Italian parsley is the best variety for cooking. Raw turnips have a pleasant, mild bite; sautéed, they窶决e delectably sweet. Add shallot and saute for 1 minute. Hakurei turnips are versatile enough to pair with just about anything, and theyâre excellent in gratins, stir-fries, soups, or roasted with other root vegetables. Hakurei turnips are native to Japan and are another gem from the vast Brassica family. Meanwhile, toss the leaves of the turnips with a bit of extra-virgin olive oil and a splash of white balsamic vinegar. Wash and tear all the greens into large pieces and remove the stems. Turnips are an excellent source of vitamin C, folic acid, and fiber, as well as thiamine, potassium, and vitamins B6 and E. Cut the turnips into bite sized pieces. In a saute pan over high heat, melt the butter with the oil. Add turnip and saute for 3 to 4 minutes, or until the turnips begin to brown. Ingredients: 1 bunch Hakurei turnips with greens 4 cloves garlic, minced 2 To plate, divide leaves between plates and ⦠A delicate, sweet, crisp-tender root vegetable, Hakurei turnips have become a popular item at farmers markets nationwide, even if, at least in the New York area, they're often slapped with Add roast beef, skillet cornbread, and maybe even some mashed potatoes and his rating of supper would most certainly be a 10. Heat oil in a medium-sized saute pan over medium-high heat. Use both the greens and the turnips (which don窶冲 need to be peeled). Only one stall at the OakPark Farmers Market has them, but I have bought a few bunches each week. See recipes for Turnip Greens in Japanese Broth (kabu-ohitashi) too. 1 bunch hakurei turnips with greens 1 teaspoon olive oil 1 teaspoon butter Salt and pepper to taste 1 Tbsp white wine Directions Rinse the turnips and greens well. If youâd like to make use of winterâs bumper crop of this underused root veggie, theyâre delicious simply sautéed with red bell pepper. Drizzle with 2 窶ｦ Place turnips in a large skillet; add water to cover turnips halfway. DIRECTIONS. Chris Horne of Horne Family Farms was kind enough to share this special recipe with us. Sautéed Hakurei Turnips & Braised Mustard Greens 1 bunch Hakurei Turnips 1 lb mustard greens 4 strips bacon 2 tsp oil, divide ½ cup apple juice or white wine ½ tsp salt ¼ tsp black pepper Cut the greens from the turnips. Salad turnips are a tasty gourmet vegetable thats fantastic raw, sauteed or roasted. Add turnip wedges, season with salt and pepper, and cook, stirring and tossing occasionally, until well browned in spots, about 3 minutes; lower heat if turnips threaten to burn. Add turnips and sauté until starting to brown on the sides, about 8-10 minutes. Add butter, sugar and a large pinch of salt; bring to a boil. oil, salt and pepper in a medium bowl. 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