Thursday, May 31, 2012

Soy and Ginger Hakurei Turnips

These little babies are delicious.  They are, indeed, turnips, but a Japanese variety that is small and round and a little sweet with an ever-so-slight spicy finish to them.  You can eat them raw, as is, no peeling if you like.  Like the turnips we are used to, the greens are edible and delicious.

I often slice hakurei turnips and put them in my salads, but last week I celebrated the first pickup of the year from my CSA with a vegetarian dish I threw together.

Here's the recipe:

Five or six hakurei turnips, washed, trimmed and cut into quarters
The greens from the turnips, washed, stems cut off, leaves roughly chopped
1 tbsp olive oil
1 tbsp ginger paste or freshly grated ginger
1 tbsp low sodium soy sauce or tamari (use a little less if you are using ginger paste, as ginger paste often has salt in it)
2-4 cloves of garlic, chopped

Saute the garlic and ginger in the olive oil for 1-2 minutes over medium heat in a skillet, until garlic is translucent and fragrant.  Add turnips and soy sauce and saute for another two to three minutes, or until the turnips are tender and warm. Transfer to a bowl.

Next, transfer the greens to the skillet (with a little more olive oil).  Allow to heat through and wilt.  If necessary, add a tablespoon or two of water to steam.  Place on a plate.  Place turnips on top of greens.



  1. mmmm. . .that sounds good. I haven't had turnips in a couple of years. I'll have to stop at the produce stand and pick some up. Japanese you say. If my produce stand doesn't have this variety, do you think the recipe would also be good with regular turnips?

    1. Lili, you could probably use regular turnips but you'd have to peel them, cut them, and blanch them first to get the necessary tenderness.