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.

“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.