Recipe - Turnips, Salad Turnips - Turnip Greens

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This white salad turnip sets the standard for flavor.

The smooth flat-round, white roots are best harvested young up to 2" diameter. Eaten raw, the flavor is sweet and fruity, and the texture is crisp and tender. The tops are useful raw or lightly cooked. 

Hakurei Turnips with Greens

 4 medium size hakurei turnips with their greens

2 tbsp butter

1/4 cup of coarsely chopped onion or 2 shallots, thinly sliced

1 large clove of fresh garlic (see picture above), slivered

1 tbsp balsamic vinegar

1 tbsp water

1/4 cup diced, cooked bacon (optional)

Cut the greens from the turnips, remove large tough stems, steam for 2 minutes, then drain, chop and set aside.

Peel any blemishes off the turnips, cut into chunks and set aside.

Melt the butter in a skillet, add the onion and garlic, then saute for about a minute.  Add the turnip chunks and continue to saute until the turnips are a nice, tan brown.  Add the chopped greens, vinegar and water, cover and steam for about 3-4 minutes.

Sprinkle with bacon if desired.