How to Cook Hakurei Turnips (a.k.a. Japanese Turnips)

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more cost-effective and have a longer shelf life.

Wash hakurei turnips and greens as soon as possible after bringing them home. If not, cover the greens with a bag to prevent wilting.

Cut off a couple of inches from the stems of the greens to remove sandy parts, then wash the greens thoroughly in a salad spinner.

Dry the greens in small batches to ensure they dry well, changing the water until it runs clean, then spin dry and store in an airtight container.

Trim the tops and bottoms of the turnips using a paring knife, cutting off any blemishes and rinsing them before cooking.

Cut the turnips into halves or quarters depending on their size, ensuring they are dry to promote browning.

Place the turnips on a baking sheet in a single layer, sprinkle with salt and olive oil, and mix to coat them thoroughly.

Arrange the turnips flat side down on the baking sheet and bake at 425°F with convection or 450°F without convection for about 20 minutes.

Stir the turnips halfway through baking, moving pale ones to the corners for better browning, and continue baking for another 7-10 minutes until tender.

Once tender, transfer the turnips to a blender, adding enough heavy cream to help them blend smoothly, along with a scoop of white miso paste for flavor.

Puree the turnips until smooth, adjusting liquid as necessary for desired consistency, and reheat if made in advance.

Prepare the dressing by mixing pomegranate molasses, pureed garlic, salt, and olive oil until emulsified.

Toss the washed greens in the dressing, ensuring they are well coated, and adjust seasoning as needed.

Plate the dish by serving the pureed turnips alongside the dressed greens, optionally garnishing with additional toppings like sautéed apples or nuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary