Glazed Hakurei Turnips

We've been experimenting with various preps for these little succulent turnips as a supply has just come on line from out local organic farm. We tried a recipe available on Epicurious and loved it. I'll refer you there rather than copying it:

https://www.epicurious.com/recipes/food ... ips-368274

You cook them in a frying pan with butter, and sugar (some turnips can have a sharp edge to the taste although these do not) and then after reducing the sauce and removing the turnips, you finish by wilting the turnip greens in the pan, adding salt and plating it all..

Simple, quick (about 15 min.) and very good.

One intriguing comment is that you can also use larger turnips and red radishes. The farm also grows some excellent radishes - we've been going through a couple of bunches a week with butter and salt - and I intend to try the recipe with part turnip and part radish!

[David M. Bueker]

Thanks. CSA starts this week, and the expected share includes Hakurei Turnips.

[Jenise]

Another great thing? Cook the radishes without the greens and serve with the main course protein, and wilt the wet greens with just a little salt. Serve them as a warm starter salad topped with drizzles of lemon juice and good olive oil, then feta cheese.