Marinated Tokyo Turnipshakurei Turnips Recipes
HAKUREI TURNIPS: EASY JAPANESE TURNIP RECIPE
Learn how to cook Hakurei turnips perfectly, in just 20 minutes! This Japanese turnip recipe works in the oven or air fryer, and has the BEST miso maple sauce.
Provided by Maya Krampf
Categories Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- Preheat the air fryer to 350 degrees F (176 degrees C), or preheat the oven to 400 degrees F (204 degrees C).
- Toss the Hakurei turnips with olive oil, salt, and pepper.
- To cook Japanese turnips in the air fryer: Place the halved or quartered turnips in a single layer in the air fryer basket. (You may have to cook them in batches depending on the size of your air fryer.) Cook for 10 minutes, tossing halfway.To cook Japanese turnips in the oven: Arrange the halved or quartered turnips in a single layer on a sheet pan. Roast in the oven for about 15 minutes, tossing halfway.
- Meanwhile, prepare the dressing. In a small bowl, whisk together all the dressing ingredients, until combined.
- Serve Hakurei turnips with the miso dressing.
Nutrition Facts : Calories 136 kcal, Carbohydrate 6.2 g, Protein 1.1 g, Fat 12.3 g, SaturatedFat 1.7 g, Sodium 225 mg, Fiber 1.6 g, Sugar 3.3 g, ServingSize 1 serving
JAPANESE TURNIPS WITH MISO
Provided by Maggie Ruggiero
Categories Appetizer Side Quick & Easy Turnip Boil Butter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Stir together miso and 2 tablespoon butter.
- Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.
- Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.
STEAMED TOKYO TURNIPS
Steps:
- Tokyo turnips are a beautiful all-white variety that are sweet tasting and mildly spicy. When harvested young, about 1 inch in diameter, the smooth skins are thin and delicate and don't need to be peeled. At that stage, the greens are tender and small, and both turnips and greens are good for steaming. If the greens and turnips are in pristine condition, they are very good steamed whole with the greens attached. Otherwise, separate the turnips and greens, leaving an inch or so of the pale green stalks at the top of the turnips. Rinse the turnips well to remove any grit in the stalks, and leave them whole or cut into halves or quarters. Wash the greens and discard any yellow or damaged leaves. Place a steamer basket in a saucepan with a tight-fitting lid, pour in water to a depth of half an inch or so, and heat the water to boiling. Add the turnips and greens to the basket, cover the pan, and cook until just tender, 5 to 8 minutes, depending on their size. They are delicious eaten with nothing more than a little salt and butter or a drizzle of olive oil, or with a dash of vinegar or soy sauce, or a squeeze of lemon juice.
TOKYO TURNIPS
Steamed Tokyo turnips are a simple, delicate side dish. This recipe from Cal Peternell -- cafe co-chef at Chez Panisse in Berkeley, California -- originally appeared in "In the Green Kitchen," by Alice Waters.Also try:Garlicky Kale Crostini
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 2
Steps:
- Separate turnips and greens. Rinse turnips and wash greens. Remove any yellow or damaged leaves and discard. Quarter both turnips and greens.
- Place a steamer basket in a saucepan with a tight-fitting lid; add enough water so that it reaches a depth of about 1/2 inch. Bring water to a boil over high heat. Add turnips and greens to steamer basket, cover, and cook until tender, 5 to 8 minutes. Serve with desired toppings.
SAUTEED HAKUREI TURNIPS AND BRAISED GREENS
This recipe is from The Culinary School of the Rockies. Got Hakurei turnips from my CSA and local farmer's markets and looking for different ways to prepare.
Provided by Melli_Fera
Categories Greens
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cut the greens from the turnips. Wash and tear all the greens into large pieces and remove the stems. Cut the turnips into bite sized pieces.
- Heat 1 teaspoon of oil in a sauté pan over medium-high heat. Sautee the turnips stirring or tossing occasionally until they are crispy outside and tender inside. Season with salt and pepper and remove to a warm plate.
- In the same pan, heat the remaining oil over medium heat.
- Add the washed and wet greens, and add to pan in batches. Stir and mix as they wilt.
- Add the wine or other liquid and cook until it is mostly evaporated.
- Plate greens and arrange the warm turnips on top.
Nutrition Facts : Calories 13.5, Fat 1.5, SaturatedFat 0.2, Sodium 194.4, Carbohydrate 0.1
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