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Hakurei or TokyoTurnips are Japanese turnips that are especially crisp, juicy, sweet and tender.
If your turnips have the greens on them, cut the greens off from the roots and store them separately in your fridge. The roots without their greens will last for weeks.
Japanese turnips are delicious raw, cooked or pickled. Slice them raw and eat them as a snack with salt, or add them to a salad. Roast them and toss with miso; braise them with a touch of butter or stock; make them into a curry; or saute them with a little honey. Feel free to cook the turnip greens and eat them separately or alongside their roots.
Andrea Reusing’s Pan Sauteed Turnips with Honey
Orecchiette with Caramelized Turnips and Kale
Alice Waters’ Turnips and Turnip Green Soup
Roasted Turnips with Miso Butter
Momofuku’s Quick Vinegar Pickles (delicious with any root vegetable)
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