Both easy to grow and prepare, Hakurei turnips are often enjoyed raw in salads or by themselves. Boasting a pristine white flesh and a sweet juicy flavor, Hakurei turnips bring something a little different to the table. Though commonly consumed as they are, Hakurei turnips can be cooked to caramelize their natural sugars and enhance their flavor. As a warm side dish on a cold day or just because, these turnips require little prep to meet your taste buds' every expectation.
Boiling
Step 1
Wash the turnips and trim off the tip and roots with a knife.
Step 2
Slice large turnips in half; smaller ones may be left whole.
Step 3
Bring a pot of water to a boil on the stove with a pinch of salt. Use enough water to completely cover the turnips.
Step 4
Drop the turnips gently into the boiling water.
Step 5
Allow the turnips to boil for 10 minutes or until they are tender.
Step 6
Pour the contents of the pot into a colander to drain or scoop the turnips out of the pot with a slotted spoon and place them into a serving dish. Season to taste with salt, pepper and other desired seasonings.
Roasting
Step 1
Preheat the oven to 400 degrees Fahrenheit.
Step 2
Wash the turnips and trim off the tip and roots with a knife.
Step 3
Cut the turnips into chunks about an inch in size.
Step 4
Place the turnips into a bowl and drizzle olive oil over them. Swish the bowl around to thoroughly coat them. Season the turnips with desired seasonings.
Step 5
Pour the turnips from the bowl into a baking dish and place them into the oven.
Step 6
Allow the turnips to roast for 30 minutes or until tender.
Step 7
Remove the turnips from the oven and transfer them into a serving dish.
Tips and Warnings
- Store leftover cooked Hakurei turnips in an airtight container in the refrigerator for three to four days or in the freezer in an airtight container or freezer bag for up to a year.
Things You'll Need
- Knife
- Salt
- Pot
- Colander
- Slotted spoon
- Serving dish
- Olive oil
- Seasonings
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