Back to Recipe Page

What the farm calls salad turnips are also referred to as Hakurei Turnips or Japanese Turnips. We call them Salad Turnips to differentiate them from other storage turnips. They are white and the size of golf balls and taste amazing raw. They are slightly sweet and juicy. They can be eaten raw or cooked. The leaves are edible as well.  

QUICK IDEAS: eat it!! oh my gosh they are great eaten like an apple; chop into a salad; stir fry

Matchstick Salad (Turnip, Carrots, Kohlrabi) w/Lemon, Parmesan & Parsley: serves 4
from Ruffage

1 bunch salad turnips, cut into matchsticks
3 medium turnips or 1 large rutabaga, ends trimmed, peeled, cut into matchsticks
4 carrots, cut into matchsticks
2 kohlrabi, ends trimmed, peeled, cut into matchsticks
1 or 2 apples, cut into matchsticks
2 lemons, zest and juice
1/2 cup olive oil
big pinch of salt
1 bunch parsley, roughly chopped
2 oz parmesan, shaved with a vegetable peeler or grater

Dress the vegetables and apples with the lemon zest and juice, olive oil, and salt. Toss all together, then let sit for 10 minutes to lightly marinate. Taste and adjust the seasoning. Add the parsley to the salad, garnish with the parmesan shavings, and serve.

Broccoli with Baby White Turnips and Garlic Scapes: serves 4
Karolina Tracz, Nash's Organic Produce, Sequim, Washington

1 bunch baby white turnips
1 bunch garlic scapes, finely chopped
1/2 cup olive oil, divided
Salt and freshly ground black pepper
1 bunch sauteed broccoli, for serving

1) Prehead he oven to 375 F
2) Wash the turnips and cut off the leaves (chop them coarsely and reserve them for using later on in the recipe)
3) Place the scapes and turnips on a cookie sheet. Drizzle 2 tablespoons of the olive oil over the turnips and scapes, and roast for 45 minutes (If the scapes are browning faster than the turnips, remove them when they're golden brown and continue roasting the turnips until soft)
4) Once the turnips and scapes are roasted and cooled, place them in a blender with the remaining olive oil and turnip leaves. Blend to a smooth consistency, add salt and pepper to taste, and serve over the sauteed broccoli

Turnip-Green Salsa Verde
from Food & Wine July 2014

1 tbsp. capers, drained and minced
4 anchovy fillets in oil, drained and minced (optional)
1 garlic clove, minced
1/4 cup minced mint
1/4 cup minced parsley
5 salad turnips with greens, turnips very thinly sliced, greens reserved
1/4 cup lemon juice
2/3 cup olive oil
salt and pepper

1) In a bowl, mash the capers, anchovies and garlic. Add the mint and parsley.
2) Mince the turnip greens; you should have about 1/4 cup. Add to the bowl.
3) Whisk in the lemon juice and oil; season with salt and pepper.
4) Serve the salsa verde with the sliced turnips.

Pickled Salad Turnips

1 lb. golf-ball size Japanese Salad Turnips
1 c. rice wine vinegar
1 Tbs. sugar
1/4 tsp. salt
1/2 tsp toasted sesame oil
1 tsp. hot chile paste (or garlic chile sauce)
1/2 tsp. freshly grated ginger

1) Cut the turnips in half length-wise and then slice into 1/8″ half-circle slices. Set aside.
2) Combine all the other ingredients in a jar with a tight-fitting lid. 
3) Screw on the lid and shake vigorously until the sugar is dissolved.
4) Add the sliced turnips, cover and refrigerate overnight. They’ll be ready to eat the next day and will get stronger with time.

Wicked Easy Salad Turnips and Greens: Serves 3-4

2 bunches hakurei turnips with greens 
1/2 tablespoon olive oil 
1/2 tablespoon butter 
Salt and pepper to taste 
1/4 cup white wine 

1) Rinse the turnips and greens well. Cut the greens from the turnips and chop into 2-inch pieces. Trim any straggly roots from the turnips and discard. 
2) Cut the turnips into quarters or eighths, depending on size.
3) In a sauté pan with a lid, heat the olive oil and butter. Add the turnips, sprinkle lightly with salt and pepper, and sauté until crisp-tender, about 5 minutes. Remove the turnips from the pan. 
4) Add the greens to the pan, along with any moisture still clinging to the leaves. Cover the pan and allow the greens to cook, stirring once or twice, until just tender, 6 to 8 minutes.
5) Add the white wine and cook until almost all the liquid is gone. 
6) Return the turnips to the pan; cook 1 to 2 minutes to heat through. Serve immediately. 

Japanese Turnips with Miso: Serves 4
from Gourmet Magazine, 2009

3 Tablespoons Miso
3 Tablespoons unsalted butter, softened, divided
3 lbs small japanese turnips (hakurei) with greens
1 1/3 Cups water
2 Tablespoons mirin (Japanese sweet rice wine)

1) Stir together miso and 2 Tablespoon butter.
2) Coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon of butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.
3) Add greens by handfuls, turning and stirring and adding more as volume decreases. Cover and cook 1 minute.
4) Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze. Stir in miso butter and cook 1 minute.

Hakurei Turnip Gratin: Serves 4

1 Tablespoon Butter
1 Bunch Turnips, tailed and topped (save tops for next recipe)
1 teaspoon dry thyme
3/4 teaspoon salt
1/4 tsp. freshly ground pepper
1/8- 1/4 teaspoon cayenne pepper
1/2 cup heavy cream
1/2 cup chicken or vegetable stock
1/2 cup parmesan cheese

1) Slice turnips into 1/4 inch thick slices (do not peel).
2) Melt butter in non-stick skillet and layer slices in the pan
3) Sprinkle the turnips with the herbs and cook 3 minutes over medium heat
4) Add cream and stock, cover and cook 20 minutes over medium heat until turnips are cooked.
5) Remove the cover and cook additional 5-10 minutes to reduce liquid
6) Sprinkle parmesan on top and serve.

Sauteed Fresh Turnip Greens: Serves 2

fresh turnip greens
1 tsp. salt
1 hard cooked egg
2 tsp. fresh lemon juice
1/3 c. chopped onion
1/2 tsp. sugar
2 strips bacon
1/4 tsp. black pepper

1) Wash turnip greens thoroughly. Trim off coarse stems. 
2) Fry bacon until crisp and remove it from the fat. Save for later use. Add onion to bacon fat and sautee until limp. 
3) Coarsely chop turnip greens and add to onions. Stir to mix well. 
4) Cover tightly and cook 10 - 15 minutes, or until tender. Add salt, black pepper, sugar and lemon juice. Toss lightly. 
5) Turn into serving dish and garnish with crisp, crumbled bacon and slices of hard cooked egg. 

Salad Turnip and Radish Sandwiches: Serves4
from Firstlight Farm

3 radishes with top greens
3 salad turnips with top greens
4 tbsp. unsalted butter, at room temperature
fresh gated zest of one lemon
salt to taste
1/2 loaf fresh crusty bread

1) Wash the radishes and turnips, remove tops and set aside, and trim off any damaged parts of the root. 
2) Very thinly slice the radishes and turnips one way, and then very thinly slice them crosswise into matchsticks. 
3) Cut the greens into thin strips. 
4) Place the butter, at room temperature, into a small mixing bowl and cream with a wooden spoon. 
5) Grate the zest of one lemon into the bowl and continue working the butter until it is completely smooth and the zest has been incorporated.
6) Gently stir in the radishes and turnips and season with salt to taste. 
7) Spread over thin slices of crusty bread. 
8) Eat the sandwiches with a salad made of fresh farm greens!

Salad Turnips