Hakurei Turnips are great either raw or cooked
The sign is what caught my eye as I walked past Marty Kesler’s stand at the Fergus Falls Farmers Market.
“Japanese Hakurei” it said.
What? I am always interested in fruit and vegetable varieties I am not familiar with, so I had to ask.
Hakurei turnips
“What is it and how do I prepare it?”
Turns out it is a turnip. It can be eaten raw, like an apple, or cooked. Kesler gave some of the cooking examples from placing it in the bottom of a crock pot when making a roast to browning slices or boiling it and making a mash.
When I brought it home, I started to cut it up and took a bite. Hmmmmm. Very light radishy taste. Very mild.
It added a nice crunch to the salad I made and then I fried some using honey as a glaze. The browning and glaze of the turnip slices added a little crunch, but the soft interior was buttery in texture.
Oh, Hakurei, where have you been all my life?
Here’s a recipe for glazed hakurei turnips.
Glazed Hakurei Turnips
3 bunches baby hakurei turnips (baby turnips or red radishes can also be used -about 2 pounds) , trimmed, greens reserved
1/4 cups unsalted butter
3 Tbsp. sugar
Kosher salt
Preparation:
Place turnips in a large skillet; add water to cover halfway. Add butter, sugar and a large pinch of salt. bring to a boil. Cook, stirringg occasionally, until liquid is syrupy and turnips are tender. That should take about 15 minutes. Iif turnips are tender before liquid has reduced, use a slottedd spoon to transfer turnips to a plate and reduce liquid until syrupy)
Return turnips to pan and stir to coat well.
Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2-3 minutes. Season with salt.
