Turnips

These Hakurei turnips are fresh and crunchy! They are delicious raw, cooked and pickled. Slice or shred them on a salad or a veggie platter. Or roast, sauté, or braise to bring out their sweetness.

Storage

Cut any greens off (you can eat these in stir fries too!), and store in the fridge. Without their greens, the turnips will store for weeks. If you want to use them later, they make delicious pickles too!

Our Recipes

Koji's moms Japanese Turnip Recipe: Cut Turnip parts into 1/8 inch rounds, cut turnip greens into 2-3 inch pieces. Mix Soy Sauce, Sweet Sake or sugar or honey, broth (also called Dashi in Japanese. If you don't have anything like this just use a little bit of water and grated ginger into a separate container. Get a flat pan hot with preferably sesame oil but can be some other oil. Put white parts of the turnip in the pan and after a couple of minutes flip them all over when turnips are golden brown and starting to bubble up. When both sides are browned, add all of the greens and then the liquid mixture. Put a lid on top to help steam the greens and then mix the greens in with the whites and cook off some of the liquid. Serve with Katsuobushi, rice, etc. 

Turnip and Leek soup in Brown Butter - In a pot or dutch over. Take a hefty amount of butter and brown it by cooking it on low. Make sure to not let it burn! Cook chopped leeks in butter for a few minutes until translucent then add in chopped turnips and some chili flakes. Once turnips are slightly browned, add any kind of broth, boil and simmer for ten 15 minutes, salt and pepper taste and emulsify! 

Other Recipes

Turnip and Kale Gratin: https://www.bonappetit.com/recipe/turnip-and-kale-gratin

Pickled turnips: https://www.justonecookbook.com/pickled-turnip-with-yuzu/