Cut the greens off the roots and store separately. Roots will keep for a couple weeks in the fridge while the greens want to be eaten fresh. Greens are good sautéed or braised while roots are good roasted, sautéed, boiled, added into soups or stir-fries, baked in a gratin, or pickled.
PAN-ROASTED HAKUREI TURNIPS WITH HONEY
Servings: 2 (adapted, only slightly, from Andrea Reusing’s Cooking in the Moment: A Year of Seasonal Recipes)
- 1 bunch small Hakurei turnips (about 10), halved lengthwise
- 2 tsp. vegetable oil
- Salt and pepper
- 1/2 TB honey
- Pinch of cayenne
- 1/2 TB water
Toss turnips with 1 tsp. oil, salt and pepper in a medium bowl.
Combine honey, cayenne and water in a small bowl.
Heat a small skillet over medium-high heat. Add remaining tsp. oil. Add turnips. Sauté for about 10 minutes, turning turnips frequently, until they are golden brown.
Add honey mixture to turnips and toss them for a few minutes until glazed and tender. Add additional salt and pepper to taste.