Spring Hakurei Turnips Harvested at LotFotL CSA Farm!

Hakurei (salad) turnips always become a quick favorite among new CSA members at LotFotL hakurei-turnipCommunity Farm in Elkhorn Wisconsin. They are a small, mild, tender and juicy root that can be eaten many different ways; raw, lightly sauteed, roasted or even in soup. We eat these straight from the field, so they often times never even make it to the house. But, you may want to try some of these recipes to get your self started.

Sauteed Hakurei Turnips and Greens

Serves 4 Atlanta Magazine

Ingredients
2 bunches Hakurei turnips with greens
1 tablespoon butter
1 tablespoon olive oil
Coarse salt and freshly ground pepper to taste

Instructions
Trim the stems and root ends from the turnips. Rinse and cut into 1/2-inch cubes. Set aside. Trim most of the stems from the greens; discard. Wash the leafy greens, drain, and cut into 2- to 3-inch pieces. Set aside.

In a saute pan over high heat, melt the butter with the oil. Add the turnips, season lightly with salt and pepper, and cook without stirring for 2 minutes, until lightly browned on 1 side. Turn and cook on another side for 2 more minutes, without stirring, until lightly browned. Turn again and cook 1 more minute. Add the greens and cook, stirring, until wilted and bright green, about 1 minute. Season to taste with salt and pepper.

 

Pickled Hakurei Turnips

Recipe from Serious Eats

Ingredients

1 bunch hakurei turnips (approximately six, see note above)
1 teaspoon salt
1/2 cup rice wine vinegar
1 teaspoon sugar
1/2 tea black peppercorns, crushed
3 thin slices of ginger
Procedures
Wash turnips well and slice them thinly on a mandolin. Place turnip slices in a small bowl and toss with the salt. Let rest until there is a pool of liquid on the bottom of the bowl, about 30 minutes. Drain turnips of the salty water and pack into a pint sized mason jar.

Add vinegar, sugar, pepper and ginger slices. Apply a watertight lid and shake to combine. Place pickled turnips in the fridge and chill before eating. Pickles can be eaten within an hour of being made and will keep for at least a week.

 

Blue Hill at Stone Barns’ Greenhouse Salad with Hakurei Turnips

Serves: 4 Blue Hill

Ingredients

DRESSING
1 tablespoon fresh lemon juice
1 teaspoon sherry vinegar
1/2 teaspoon white balsamic vinegar
1/2 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
SALAD
16 small Hakurei turnips (or red radishes), thinly sliced
1 fennel bulb, thinly sliced
1 sweet-tangy apple, such as Gala, cored and cut into 16 slices
4 Seckel pears (or 1 small Bosc pear), cored and cut into bite-size wedges
4 cups mixed baby greens
1/4 cup diced dried apricots
1/4 cup shelled pistachios

Directions
To make the dressing, whisk together lemon juice, sherry vinegar, balsamic vinegar, and mustard in a small bowl. Slowly whisk in oil until the dressing thickens. Season with salt and pepper to taste, if desired.
Place turnips and fennel in a medium bowl along with apple slices and pear wedges. Toss with half of the vinaigrette. Place baby greens in a large salad bowl. Toss with remaining half of vinaigrette. Add dressed turnip mixture, apricots, and pistachios. Gently toss to mix, season with salt and pepper, and serve.

 

FRENCH ONION AND TURNIP SOUP

From Beauty Every Day

Ingredients

1/2 cup of butter
2 pounds onions
6 cloves garlic
4 hakurei turnips
6 cremini mushrooms
1/2 cup dry white wine
4 cups veggie stock
2 cups water salt and pepper to taste
a couple of sprigs of thyme and or fresh rosemary

Directions
-thinly slice onions
-in a big pot, melt the butter and begin to carmelize the onions and garlic
-thinly slice turnips and mushrooms and add to onions
-cook for about 45 minutes stiring often
-add the wine, stock, and water
-add whole sprigs of fresh herbs simmer until ready to serve
-serve with sliced swiss cheese melted on top and bread or croutons