• THG

Recipe: Hakurei Turnips 3 Ways


Enjoy Lancaster County grown organic Hakurei Turnips 3 ways. Available in our produce section for a limited time.


Pan Roasted Hakurei Turnips

Ingredients

  • 1 bunch Hakurei turnips, halved lengthwise

  • 2 tsp. vegetable oil

  • Salt and pepper

  • 1/2 tablespoon honey

  • Pinch of cayenne

  • 1/2 tablespoon water

Directions

  1. Toss turnips with 1 tsp. oil, salt and pepper in a medium bowl.

  2. Combine honey, cayenne and water in a small bowl.

  3. Heat a small skillet over medium-high heat.

  4. Add remaining tsp. oil.

  5. Add turnips.

  6. Sauté for about 10 minutes, turning turnips frequently, until they are golden brown.

  7. Add honey mixture to turnips and toss them for a few minutes until glazed and tender.

  8. Add additional salt and pepper to taste.

SOURCE: Adapted from "Cooking in the Moment: A Year of Seasonal Recipes"

Miso Glazed Hakurei Turnips

The small, round, mild white turnips known colloquially as Japanese turnips are at their most delicious when simply cooked with their greens. A last-minute swirl in miso butter (which is fantastic on pretty much any vegetable) gives them an almost meaty underpinning. Serves 4.

Ingredients

  • 3 tablespoons white miso

  • 3 tablespoons unsalted butter, softened, divided

  • 3 pounds small (1 1/2-to 2-inch) Japanese turnips with greens

  • 1 1/3 cups water

  • 2 tablespoons mirin (Japanese sweet rice wine)

Directions

  1. Stir together miso and 2 tablespoon butter.

  2. Discard turnip stems and coarsely chop leaves.

  3. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and ⅛ teaspoon salt.

  4. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.

  5. Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute.

  6. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes.

  7. Stir in miso butter and cook 1 minute.

SOURCE: Gourmet

Quick Pickled Hakurei Turnips

Ingredients

  • 1 bunch hakurei turnips

  • 1 teaspoon salt

  • 1/2 cup rice wine vinegar

  • 1 teaspoon sugar

  • 1/2 tea black peppercorns, crushed

  • 3 thin slices of ginger

Directions

  1. Wash turnips well and slice them thinly (a mandolin works well if you have one).

  2. Place turnip slices in a small bowl and toss with the salt.

  3. Let rest until there is a pool of liquid on the bottom of the bowl, about 30 minutes.

  4. Drain turnips of the salty water and pack into a pint sized mason jar.

  5. Add vinegar, sugar, pepper and ginger slices.

  6. Apply a watertight lid and shake to combine.

  7. Place pickled turnips in the fridge and chill before eating.

  8. Pickles can be eaten within an hour of being made and will keep for at least a week.

SOURCE: Serious Eats

#recipe #recipes #buyfreshbuylocal #local

0 views

3800 Trindle Road

Camp Hill, PA 17011

customerservice@thehealthygrocer.com

YOUR HEALTH EXPERT

Making Healthy...Easy!

Tel. 717-737-5123

  • White Facebook Icon
  • White Twitter Icon
  • White Instagram Icon
  • White Pinterest Icon

Hours:

Monday to Friday 8am to 8pm 

Saturday 9am to 6pm

Sunday 10am to 5pm

Effective April 6, 2020, our temporary hours are as follows:

Monday - Friday 8am-6pm*

Saturdays 10am-5pm

Sundays CLOSED

©1996 The Healthy Grocer