The salad turnip is a sweeter, juicier and more tender version of its cousin, the storage turnip. Our lovely white salad turnips are a Japanese variety called Hakurei (pictured at right). Store salad turnip roots and greens (also edible) separately in plastic bags in the fridge - they will last a week or so. No need to peel, just wash thoroughly and enjoy. The roots are SO delicious raw - eat it like an apple, chop or grate into salads or slaws, or use as a dipping veggie. Roots and greens can both be lightly sauteed.
We also grow storage turnips, specifically Purple-Top turnips. These root vegetables are best cooked and are yummy when added to winter root vegetable roasts and soups. Avoid overcooking to reduce overly strong flavors. Store in a loose plastic bag in the fridge - it will last a couple of months!
Speedy Hakurei (Salad) Turnip Toss
1 bunch Hakurei turnips with greens
1 clove of garlic, minced
1 small red onion, diced
Salt and pepper
2 tsp. oil
Heat oil in a large skillet. Trim greens from turnips and set aside. Trim turnips and slice in half. Add to the skillet and cook for a few minutes, stirring occasionally, or until turnips are just starting to brown. Add garlic and onion; saute for five minutes. Chop greens and add to skillet. Add a bit of salt and pepper. Cook until greens are wilted, another couple of minutes.
Roast Chicken and (Storage) Turnips
via Mark Bittman. Yield 4 servings Time 1 1/4 hours
The trick here is to preheat a pan in the oven so that, when the bird is placed in it, the thighs are seared by contact, which gives them a jump on the cooking process.
1 chicken, about 3 pounds
Salt and pepper to taste
4 tablespoons softened butter or olive oil
2 pounds white or purple-top turnips, peeled and cut in slices 1/4 inch thick.
1. Heat oven to 450 degrees. Place a nonstick roasting pan on a rack set low in oven. Season chicken with salt and pepper, and rub it with about a third of the butter or oil. 2. When oven is hot, add another third of the butter or oil to pan. Place chicken in hot pan, breast up; roast 15 minutes, or until top begins to brown. Remove from oven, and scatter turnips around it; dot them with remaining butter, or drizzle with remaining oil. Tilt pan so juices run out of chicken. 3. Roast 15 minutes longer, and then baste chicken with pan juices. Continue to roast (lower heat to 350 if bird is becoming too brown) until an instant-read thermometer inserted in meaty part of thigh registers 155 degrees, 15 to 30 minutes more. Remove bird from pan, and raise heat to 500 degrees. Return turnips to oven in pan. 4. Let chicken rest while turnips brown, about 5 minutes. Carve chicken, and serve with turnips and pan juices.
Pickled Hakurei Turnips
First, boil a beet and 5-6 turnips for eight or nine minutes. Keep them undercooked because the best pickle has a firm crunch. Then peel and slice.Next, the pickling juice.Bring half a cup of white vinegar, 1 cup of water and a heaping tablespoon of coarse salt to a boil. In one jar combine the pickling liquid with a sliced garlic clove, half of the beet, turnips and some pickling spice. In another, leave the garlic, beet and turnips to simply soak up the vinegar base. The jars, filling with a deep pink tint from the beets, are ready to be sealed.Let sit for at least three weeks (the longer the better) in the fridge before eating.