Hakurei turnips, which have been showing up at farmers markets, are also called salad turnips. They have a delicate, sweet flavor with a crunchy texture. Great raw, they can also be braised, fried, grilled or sauteed. Both the bulb and the greens are edible. If you haven’t tried them, they are worth seeking out.
The hakurei turnips are a delicious summer side dish. Most typically served raw, more like a radish. They are often slices or wedged and put in a salad. But their inherent sweetness really lends well to the idea of roasting. Tossed with some oil, and on a sheet pan in the oven for 15 minutes will really bring out more of the sweetness.
But you don’t have to heat your kitchen up with the oven on a hot summer day! You can also take advantage of pan roasting. Similar to sauteing, pan roasting relies on stove top heat, not the oven. This allows you to keep the kitchen cooler, and to prepare the whole dish in one pan. Add the greens late so they don’t wilt too much!
In this recipe, they are sauteed and glazed with a honey rosemary glaze and then tossed with their own greens. Omit the breakfast radishes if you don’t have them. This veggie makes a great side to go with Moroccan inspired lamb ribs.
Farm fresh veggies from Grant Family Farm.
