Hakueri Recipes

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Glazed Hakurei Turnips

Yield: Makes 10 servings

Ingredients

3 bunches baby hakurei turnips, baby turnips, or red radishes (about 2 pounds), trimmed, greens reserved

1/4 cup (1/2 stick) unsalted butter

3 tablespoons sugar

Kosher salt

Directions

Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (if turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing.

Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2-3 minutes. Season with salt.

 

Pan Roasted Hakurei Turnips

Ingredients:

    1 bunch Hakurei turnips, halved lengthwise

2 tsp. vegetable oil

Salt and pepper

1/2 tablespoon honey

Pinch of cayenne

1/2 tablespoon water

Directions:

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.

 

Turnip & Greens Frittata

Kale and Turnip Frittata

2 large turnips shredded

1/2 bunch of greens like kale, mustard greens, or arugula sliced into shreds

8 fresh local eggs

1/4 cup whole milk, cream, or 1/2 & 1/2

1/2 cup (large handful) shredded white cheddar or other mild cheese

2 minced cloves garlic

1/2 minced onion

2-3 tablespoons butter

Prepare the turnips.  Preheat the oven to 425.  Start by shredding two turnips with a box grater or food processor with a shredding blade.  These turnips have a lot of moisture so the first step is cooking them down.  I started with 2 tablespoons of butter.  (you could use less).  Melt the butter over medium heat.  Add half a minced onion, the shredded turnips, about a 1/2 tsp sea salt, and a few grinds of black pepper.  Mix evenly then use a spatula to flatten, cook for two minutes, turn over, and flatten again.  Repeat this 2-3 times until there is a lot of water surrounding the turnips.  Carefully pour the water off.  Flatten the mixture one last time and cook until it starts to brown, 3-4 minutes.  Remove from pan and set aside.

Prepare the greens.  Wash leaves thoroughly.  Remove stems, roll into a tight bundle, and slice finely into shreds.  In the same pan the turnips were in, add a dash of olive oil or butter and briefly sauté` the garlic over medium heat, then add the kale.  Sprinkle with salt and pepper, then cover 3-5 minutes until the kale starts to break down.  Remove from pan.

While the kale is cooking.  Beat the 8 eggs in a stand mixer or by hand with the 1/4 cup of milk.  Add a sprinkle of salt + pepper (this flavors the whole dish and table-side salting should not be necessary)

Cook the frittata.  Add a smidge more butter to the pan (about 1/2 tablespoon), melt over medium heat.  Add the egg mixture and cook, stirring briefly, until beginning to set, about 1 minute. Remove from the heat. Spoon the turnip mixture evenly over the eggs. Top with kale, then the cheese.  Bake at 425 degrees until egg is set, about 15 minutes.  Cool for 5 minutes, cut into wedges and serve.


Shaved Root Vegetable Salad

1 medium sized rutabaga + 2 turnips or other root vegetable combination of your choice

1/2 teaspoon salt

Dressing

1/4 cup mayonnaise

1 1/2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar or lemon juice

Peel root vegetables. Use a vegetable peeler or mandolin to shave the roots into bite size pieces. You’ll probably have a few pieces leftover at the the end. Toss the shaved roots with 1/2 teaspoon of salt and let sit for 15 minutes. Rinse with water and then spin dry with a salad spinner, or squeeze the shreds dry with a towel.

Mix the dressing ingredients together. Toss the dressing and roots together, then season with salt and pepper to taste. I like a lot of black pepper. Serve immediately.

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