recipe

July 13, 2021

Glazed Hakurei Turnips

Glazed Hakurei TurnipsThe Ely Hilltop garden is in full swing. We have finished our crop of arugula, spinach and radishes and I just picked the Hakurei or “Japanese’ turnips. I like planting these because they are like radishes in that you can get a crop quickly and I like eating the greens. The idea to make glazed Hakurei turnips came from a post on my Instagram page by my friend Jill, and they were awesome. You could try this same recipe with roasted radishes. No matter how peppery or tough a radish is, you can roast it to caramelize the sugars and that bitter taste turns sweet and the texture of the radish becomes almost starchy like a potato. The roasted turnip and radish trick are great if you are avoiding carbs too.

This recipe is a keeper.

Glazed Hakurei Turnips Recipe

 Ingredients

  • 1 bunch Hakurei or “Japanese” turnips
  • 1 Tbsp maple syrup
  • 1 tsp honey
  • 1 tsp soy sauce
  • Splash rice vinegar

Instructions

  1. Clean and cut in half while leaving a bit of green stem (reserve turnip greens like you would any other bitter greens in cooking)
  2. Toss with olive oil and Kosher Salt and grill on a medium flame until brown and caramelized
  3. Make Vinaigrette by assembling ingredients and whisking with a fork
  4. Toss with the finished turnips
  5. Serve

Check out all my recipes here.

Glazed Hakurei Turnips

Ingredients

  • 1 bunch Hakurei or “Japanese” turnips
  • 1 Tbsp maple syrup
  • 1 tsp honey
  • 1 tsp soy sauce
  • Splash rice vinegar

Instructions

  1. Clean and cut in half while leaving a bit of green stem (reserve turnip greens like you would any other bitter greens in cooking)
  2. Toss with olive oil and Kosher Salt and grill on a medium flame until brown and caramelized
  3. Make Vinaigrette by assembling ingredients and whisking with a fork
  4. Toss with the finished turnips
  5. Serve

Check out all my recipes here.