Turnips are the oft-forgotten root vegetable, commonly viewed as unappetizing and overshadowed by their flashier carrot and sweet potato friends. For those reasons, many people are hesitant to even buy turnips, much less know what to do with them.
Here at Vitruvian Farms, we grow a variety of turnips called hakurei turnips which are different from the purple top, storage turnips you may be familiar with — we hope you’ll take this opportunity to give turnips a chance and see that they are no less deserving of love than any other vegetable. ❤️
What are Hakurei Turnips?
Turnips are root vegetables and are part of the Brassicaceae or “mustard” family along with other veggies like broccoli, bok choy, and Brussels sprouts.
Hakurei turnips, also called salad turnips or fresh turnips, are a variety of turnip treasured for their sweet and mild flavor. The root is round, white, and tender (sometimes even juicy). Being part of the mustard family, the greens of hakurei turnips are slightly peppery in taste.
Hakurei turnips were first bred and cultivated in Japan in the mid-1900s. Post-WWII, Japanese plant breeders were looking to produce a turnip that could be grown easily and eaten raw to combat food shortages in the country. The crisp, juicy hakurei turnips that emerged from this effort have become popular in dishes from Southeast Asia and the Southern US.
There are numerous ways to enjoy hakurei turnips including:
Raw
Steamed
Roasted
Sautéed
Braised
Grilled
Pickled
And more!
If you’re not planning on using your hakurei turnips right away, make sure to separate the greens from the root before putting them in the fridge - this is important because the root acts as a water source for the greens. The longer the greens stay attached, the more water they draw up, and the drier the root will be.
We recommend placing them inside of a sealed plastic bag in your fridge. Turnip greens should be stored the same way as turnip roots, just in separate bags.
If you don’t separate them from the greens, the roots should store well for 2-3 weeks, but they can last even longer with the greens removed.
“Low Lift” Recipes
We love to eat hakurei turnips raw and dipped in hummus (try Bunky's Hummus or this Red Pepper Hummus from Banzo in the Farm Store).
Another recipe that doesn’t involve any “cooking” and allows you to preserve your turnips for longer is this Pickled Hakurei Turnips Recipe.
Try out this Turnip Greens Pesto that can be made vegan by subbing out the parmesan cheese for nutritional yeast. (P.S. Pesto would go great with Fresh Pasta or Gluten Free Pasta from RP's Pasta or with Dried Pasta from Dalla Terra!).
Looking for a way to use your radishes too? Make this delicious Roasted Radish and Turnip Salad Recipe!
Roasted Radish and Turnip Salad from Edible Madison, photo by Sunny Frantz
“More Adventurous" Recipes (higher heat, longer time, more chopping, etc.)
Sweet, citrusy, crunchy: Warm Orange Glazed Hakurei Turnip Salad can be made with baby butterhead lettuce and/or salad greens grown right on our farm!
Try this recipe for Turnips with Their Own Greens from our friend, Chef Sean Pharr (@chefseanpharr on Instagram)! It’s also a great way to use your CSA kale.
Another great CSA meal, Braised Chicken Legs with Turnips and Radishes is comforting when served with rice or another grain. The dish has a mellow flavor, so feel free to jazz it up with additional spices if you desire. Also consider cooking up the turnip/radish greens on the side or adding a salad for a pop of color.
What Do We Think?
Our team’s favorite way to eat hakurei turnips is raw — a fresh, juicy turnip is unmatched! They also recommend seasoning and grilling the turnips as kebabs, or shredding them and mixing them with shredded potatoes to make hashbrowns (sautéing them with onions is delicious, but the options are endless!).
We’d love to hear from our community — what is your favorite way to eat hakurei turnips? And what is your favorite item from the Farm Store to pair them with?