- Hakurei turnips are versatile enough to pair with just about anything, and they’re excellent in gratins, stir-fries, soups, or roasted with other root vegetables. They can be braised, fried, glazed, or sautéed.
- There’s no need to peel the Hakurei, simply trim the ends and wash them under cold water. The green tops do need a more thorough washing.
- Hakurei turnips are a starch vegetable, yet they provide only one-third of the calories of an equal amount of potatoes making them ideal for dieters.
- Turnips are an excellent source of vitamin C, folic acid, and fiber, as well as thiamine, potassium, and vitamins B6 and E.
- When you remove the green tops, the turnips can be stored in the crisper drawer of the fridge for a week to ten days.
Glazed Hakurei Turnips
Ingredients
- 3 bunches baby hakurei turnips, baby turnips, or red radishes (about 2 pounds), trimmed, greens reserved
- 1/4 cup (1/2 stick) unsalted butter
- 3 tablespoons sugar
- Kosher salt
Preparation
Place turnips in a large skillet; add water to cover
turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a
boil. Cook, stirring occasionally, until liquid is syrupy and turnips
are tender, about 15 minutes. (if turnips are tender before liquid has
reduced, use a slotted spoon to transfer turnips to a plate and reduce
liquid until syrupy. Return turnips to pan and stir to coat well.) DO
AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing.
Add turnip greens to skillet and cook over medium heat,
stirring occasionally, until just wilted, 2-3 minutes. Season with salt.
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