Enjoy Lancaster County grown organic Hakurei Turnips 3 ways. Available in our produce section for a limited time.
Pan Roasted Hakurei Turnips
1 bunch Hakurei turnips, halved lengthwise
2 tsp. vegetable oil
Salt and pepper
1/2 tablespoon honey
Pinch of cayenne
1/2 tablespoon water
Toss turnips with 1 tsp. oil, salt and pepper in a medium bowl.
Combine honey, cayenne and water in a small bowl.
Heat a small skillet over medium-high heat.
Add remaining tsp. oil.
Sauté for about 10 minutes, turning turnips frequently, until they are golden brown.
Add honey mixture to turnips and toss them for a few minutes until glazed and tender.
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.
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)
Stir together miso and 2 tablespoon butter.
Discard turnip stems and coarsely chop leaves.
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.
Bring to a boil over medium-high heat, then boil, covered, 10 minutes.
Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute.
Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes.
Stir in miso butter and cook 1 minute.
Quick Pickled Hakurei Turnips
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
Wash turnips well and slice them thinly (a mandolin works well if you have one).
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.
SOURCE: Serious Eats