Roasted Japanese Turnips (Hakurei Turnips) Recipe (2024)

FAQs

What are hakurei turnips good for? ›

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.

CULINARY TIPS

No need to peel, just wash well and trim the ends. The tops are also edible, either raw or quickly sautéed with oil and garlic. The turnip is an excellent source of vitamin C,B6, and E, fiber, and potassium. If you eat the greens you'll get a good dose of calcium and vitamins A and K.

Unlike other turnip varieties, hakurei do not need to be cooked. They have an even-textured density and the flavor pairs well with a variety of different food items. Eat them raw (just whole, or chopped/grated in salads), make a quick pickle, or cook with their greens to enhance their natural sweetness.

It's not essential to peel turnips before cooking. If this skin appears to be thin enough you can leave it on and cook as is. However if the skin feels thick and leathery, you can peel it off with a sharp knife or vegetable peeler. Both the roots and leaves, also known as turnip greens, are safe to eat.

Hakurei turnips are also known as Toyko turnips. These turnips are similar to other turnips, however, they can be consumed raw, so are also known as salad turnips. Turnips are a good source of vitamin C.

If you experience food allergy symptoms like hives, itching or swelling after consuming turnips, discontinue use and consult with your doctor immediately. Cruciferous vegetables like turnips are also considered goitrogenic, which means that they may interfere with the production of thyroid hormones.

Turnips can be stored two weeks in refrigerator or 8 to 10 months in freezer. To prevent cross-contamination, keep turnips away from raw meat and meat juices. Wash hands before and after handling fresh produce.

Turnips have an excellent nutritional profile. Like other cruciferous vegetables, they're low in calories but pack plenty of vitamins and minerals. A 1-cup (130-gram) serving of cubed raw turnips contains ( 3 ): Calories: 36.

Turnips contain sulfur, giving them a peppery taste that potatoes lack. However, the flavors are so similar that some people replace potatoes with turnips in recipes like casseroles to create healthier meals, per Spend With Pennies.

For longest storage life, take off rubber band and twist off the turnip roots to separate from the greens. Store roots and greens in sealed plastic bag. Use greens immediately and roots will store up to two weeks.

Which is healthier parsnips or turnips? ›

Half a cup of sliced and boiled parsnip has 55 calories, 13 grams of carbohydrates, three grams of fiber, one gram of protein, and no fat. A half cup of cubed turnip has 17 calories, four grams of carbs, 1.6 grams of fiber, 0.5 grams of protein, and no fat.

Root Maggots and Cabbage Flies

Using row cover makes it easy to keep these pests out. These pests are easy to exclude when using row cover. Root maggots are the larvae of a tiny gray fly, so if you keep the fly out, you should be able to avoid them.

How do you get the bitterness out of turnips? Peel the turnip about ¼" down, below the yellow bitterness line you can see when you cut the turnip in half. Boil the turnips in salt water. Add a few potatoes to the boiling water.

If you want to try a different cooking method, I tend to like turnip boiled and mashed. If the turnip is old (and likely bitter) you can add an apple. I've also read that you can stir in baking soda after the turnips have boiled to remove the bitterness. You would then need to rinse thoroughly.

And if their reputation for bitterness scares you or your kids, fear not. Roasting brings out their natural sweetness. Another secret is how you peel them. Bitter notes lie just under the surface of the skin, but you can eliminate this if you go a little deeper when peeling them.

Boosts immunity: Rich in vitamin C, turnips help strengthen the immune system and protect against infections. Aids digestion: High in fiber, turnips promote healthy digestion and prevent constipation. Supports bone health: Turnips contain calcium and vitamin K, essential nutrients for maintaining strong bones.

Use turnips any way you would use a potato, and then some. Try them baked or boiled in stews, soups and stir-fries, or lightly steamed with some butter, salt or lemon juice for flavor. homemade coleslaw.

The different varieties of turnips vary in taste, Hakurei Turnips are mild and sweet tasting, pink turnips a bit spicier, and the purple top turnips are the most spicy and bitter tasting. Turnip greens are edible and you'll see them in the CSA Share boxes during the summer months.