Turnip Recipes

turnip recipes

Turnip Recipes

About Turnip Recipes: 

 

  • Calories : 34
  • Fat: 0.12
  • Carbohydrates: 7.84
  • Fibers: 2.2
  • Protein: 1.10
  • Cholesterol: 0

The turnip’s root is high in vitamin C. The green leaves of the turnip top (“turnip greens”) are a good source of vitamin A, folate, vitamin C, vitamin K and calcium. Turnip greens are high in lutein (8.5 mg / 100 g).

One medium raw turnip (122 g) contains the following nutritional information according to the USDA.

Like rutabaga, turnip contains bitter cyanoglucosides that release small amounts of cyanide. Sensitivity to the bitterness of these cyanoglucosides is controlled by a paired gene. Subjects who have inherited two copies of the “sensitive” gene find turnips twice as bitter as those who have two “insensitive” genes, and thus may find turnips and other cyanoglucoside-containing foods intolerably bitter.

Tips for Hakurei Turnips

  1. Hakurei turnips are versatile enough to pair with just about anything, and they’re excellent in gratins, stir-fries, soups, or roasted with other root vegetables. They can be braised, fried, glazed, or sautéed.
  2. There’s no need to peel the Hakurei, simply trim the ends and wash them under cold water. The green tops do need a more thorough washing.
  3. Hakurei turnips are a starch vegetable, yet they provide only one-third of the calories of an equal amount of potatoes making them ideal for dieters.
  4. Turnips are an excellent source of vitamin C, folic acid, and fiber, as well as thiamine, potassium, and vitamins B6 and E.
  5. When you remove the green tops, the turnips can be stored in the crisper drawer of the fridge for a week to ten days.

Turnip Avocado Sandwich

radish recipes

Ingredients

  • Thinly sliced radishes
  • Extra-virgin olive oil
  • Fresh lemon juice
  • Coarse salt
  • Freshly ground pepper
  • Sliced avocado
  • Whole-grain bread
  • Finely grated lemon zest

Directions

  1. Toss radishes with oil, lemon juice, salt, and pepper. Repeat with avocado, and mash onto bread. Pile on radish mixture, and sprinkle with lemon zest. Drizzle with oil.

Turnip Avocado Sandwich

 

 

Turnip Mango Salad

radish recipe

Ingredients

  • 1 mango, peeled and cut into wedges
  • 1/2 English cucumber, thinly sliced
  • 1 bunch turnips (about 8), halved or quartered
  • 1 tablespoon finely grated lime zest and 2 tablespoons lime juice (from 2 limes)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • Coarse salt

Directions

  1. Arrange mango, cucumber, and turnips on a platter.
  2. Whisk together lime zest and juice, oil, and honey. Season with salt.
  3. Drizzle dressing over salad, and season with salt.

Turnip Mango Salad

 

 

Turnip Salad

Turnip salad

INGREDIENTS

  • Assorted vegetables (recommended: zucchini, carrot, red and yellow beets, fennel, kohlrabi, celery, asparagus, radishes, snow peas, turnips Hakurei)
  • Olive oil, for drizzling
  • Chopped fresh dill
  • Zest and juice of 1 lemon, to taste
  • Fleur de sel ( sea salt)
  • Freshly ground black pepper

Turnip Salad

Turnip Coleslaw

New Orleans Coleslaw with Hakurei turnips

INGREDIENTS

  • head white or savoy cabbage, weighing about 2 pounds before trimming
  • carrots
  • 1 bunch of Hakurei turnips
  • sticks celery
  • scallions
  • cup best quality, preferably organic, store-bought mayonnaise
  • tablespoons (1/4 cup) buttermilk
  • tablespoons maple syrup
  • teaspoons apple cider vinegar
  • Salt and freshly ground black pepper
  • 2/3 cup pecans, fairly finely chopped

Turnip Coleslaw

Roasted Hakurei Turnips with Couscous or Orzo

Roasted Hakurei Turnips with Israeli Couscous Salad

(makes 3-4 servings)

1 bunch hakurei turnips with fresh-looking greens
1 cup Israeli couscous or Orzo
1 garlic clove, minced
pinch of optional red chili flakes
1/4 cup chopped red onion
juice from half a lemon
4-5 tablespoons extra-virgin olive oil
salt and pepper to taste

Preheat oven to 425 degrees. Trim radishes from greens leaving a small stub of the stems attached. Wash both well to remove dirt. Halve each turnip, keeping the long tails intact. Finely chop the greens.

Toss the turnips with 1-2 tablespoons of olive oil, pinches of salt and pepper, and the optional chili flakes. Place flat side-down on a roasting pan. Roast for 5-10 minutes, or just until the bottoms are lightly browned. Toss around in the pan with tongs, and continue roasting another 3-5 minutes. Remove from heat and let cool.

Meanwhile, bring a pot of 3 cups water to a bowl and add the couscous. Continue to boil for 8-10 minutes until couscous is tender. Drain.

Heat 1-2 tablespoons of olive oil over medium-high flame and add the garlic. Once fragrant, toss in the leaves and a pinch of salt and pepper. Sautee until just wilted, 1-2 minutes. Transfer to a bowl and let cool.

Combine the chopped onion with the cooled couscous and greens. Add fresh lemon juice, an extra tablespoon or so of olive oil, and salt and pepper to taste. Serve with the roasted radishes on top.

Roasted Hakurei Turnips with Couscous or Orzo

 

Turnips and Greens 

Hakurei Turnips and Greens with Sesame

Serves 4 as an appetizer or side dish

8 hakurei turnips with greens
3 tablespoons sesame oil
2 garlic cloves, minced
Salt and black pepper
3 green onions (green parts only), chopped into half-inch chunks
Sesame seeds

Separate the turnips from their greens and wash and dry both thoroughly. Cut off both ends of the turnip bulbs (no need to peel them) and slice the bulbs into rounds about one-quarter of an inch thick. Chop the turnip greens and stems roughly into pieces about an inch long.

Heat the sesame oil in a pan until it’s very hot (drops of water sizzle upon impact). Add the turnip slices, garlic, a pinch of salt and a few generous grinds of black pepper. Stir frequently for about three minutes until turnips are slightly softened. Add turnip greens, stems and green onions. Cook for another 1 to 2 minutes, stirring frequently, until greens are wilted and turnip slices are crisp and tender.

Serve with sesame seeds sprinkled on top of each serving.

Turnips and Greens 

 

Curried Turnips

 

  • Curried hakurei turnips: Yep, curried — come on, you know you want to see that (from The Veggie Project).Curried Hakurei Turnips
  • One chopped onion
    2 tablespoons oil
    5 or 6 harkurei, peeled and sliced thin (all the recipes said to peel them but it seemed sort of pointless, since they were so tender throughout)
    2 teaspoons curry powder
    1 teaspoon salt
    one lemon, cut into wedgesSauté the onion in the oil for a few minutes until translucent. Add the turnips, the curry powder and salt and cook until everything is tender. Squeeze some lemon juice over the dish before serving and serve with extra lemon wedges.

 

Curried Turnips

Turnip Recipes