Thursday, February 9, 2017

Roasted Whole Harukei Turnips and Greens

Roasted Whole Harukei Turnips and Greens
Harukei turnips are a small, white, mild Asian variety that we are able to purchase from our local farmers market. They show up early in the season and remind me more of a radish than a turnip. When eaten raw, the flavor is sweet and the texture is crisp and tender. For this reason they make a great addition to salads and slaws. When roasted; the bulbs are sweet and juicy and the greens which are the biggest part of the veggie become wilty and equally delicious; an added bonus.

Harukei Turnips
Like many I jumped on the roasted veggie bandwagon long ago. I love the way these simple roots transform and caramelize in the oven. The interiors become soft and taste sweet like candy. Typically turnips have had a bad rep because of their complex flavor. But like all hard vegetables when prepared correctly they taste magical. In this recipe the turnips are painstakingly washed, (there is a lot of grit in the stems), halved, and cooked in a cast iron skillet a few minutes on the stove-top and then 15 minutes in a very hot oven. They are served with a slight drizzle of vinegar and olive oil. Whole roasted turnips are humble and delicious!
yield: 2 to 3print recipe

Roasted Whole Harukei Turnips and Greens

Enjoy these Roasted Whole Harukei Turnips and Greens, a real treat for the cooler months.
prep time: 20 MINScook time: 20 MINStotal time: 40 mins

INGREDIENTS:

  • 1 bunch turnips (approx. 6 to 8)
  • 3 tablespoons olive oil (divided)
  • 1 teaspoon Maldon salt or another flaky sea salt (divided)
  • 1 tablespoon red wine vinegar

INSTRUCTIONS:

  1. Preheat oven to 425°
  2. Soak in water bath for 15 minutes or so and then rinse turnips and greens thoroughly. Again under running water, with a vegetable brush carefully clean stems, (this is where the dirt will hide). Drain and pat dry with clean kitchen or paper towels.
  3. Preheat a large cast iron skillet on medium-high heat, add oil and then place turnips cut side down in one layer. Cook until sides are just turning brown. Move greens around until moistened with oil and once again place turnips cut-side down. Sprinkle with half the salt. Roast for 15 to 20 minutes (depending on size, longer if necessary), turn greens halfway so they don’t dry out and burn.
  4. Remove from oven, sprinkle on salt, vinegar and olive oil. Enjoy!
Created using The Recipes Generator
Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

51 comments:

  1. I'm going to see if someone at our farmer's market are going these turnips. I like turnips and these sound especially good.

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    1. Thanks Karen, they really are unexpected and delicious.

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  2. How interesting! I've never seen these before but will have to hunt them down. They look wonderful Cheri. Thanks !

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    1. Thanks Tricia, I have only seend them at farmers markets.

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    1. Thanks Gloria, the touch of vinegar at the end is what made this so special, (a trick of my grandmas).

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  4. I see turnips from time to time down here in the South, but never knew or even consider doing anything with them, until now! These look wonderful Cheri! Thanks for the inspiration. Xo

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    1. Thanks Anna and Liz, this Harukei turnip is really wonderful, hope you can find them where you are.

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  5. I have a blogger friend that loves turnips. I will make sure she gets this recipe. If I see the turnips at our farmer's market I will try your recipe.

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    1. Thanks Gerlinde, I've only seen these turnips at one of the local farmers markets, not sure if they all grow them or not. Take care!

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  6. I wish we got such an amazing array of vegetables here. I would try these just to see if Dave would eat them. He doesn't like regular turnips.

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    1. Hi Tandy, if he likes breakfast radishes he might like these, they are similar in taste.

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  7. I was in local market yesterday..and totally disappointed. You couldn't even find regular kale there..let alone those gorgeous turnips.

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    1. Hi Angie, oh I'm sorry, sometimes I forget how fortunate we are here in the desert this time of year, come summer you can't even find a veggies farmers market.

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  8. Harukei turnips are so new to me — they look so adorable that I can them even without roasting. But I am sure roasted tastes even more delicious. Loving these tiny beauties. :)

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    1. Hi Anu, they are delicious both ways, thanks!

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  9. I just love roasted turnips they are so sweet. i don't come across them much but they are lovely

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    1. Thanks Tania, I think so too, these Harukei are nice because they are great raw as well.

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  10. Love seeing all the variety of things you cook up. I love that we discovered the magic of roasting veggies and you're so right about how hard veggies transform when cooked a certain way. This looks delicious.

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    1. Thanks Monica, roasted veggies are my favorite, sometimes I cook up extra and have then on toast for breakfast with a fried egg.

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  11. We've been riding the roasted veggie train for a while now...it's perfect when you need to fill your plate, but you're still watching calories. :-) I should try making some greens here soon. I love 'em! Reminds me of my days living in the South. And I'm loving the addition of a bit of vinegar here. Sounds awesome, Cheri! :-)

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    1. Thanks David, we have been eating lots of veggies here as well. The addition of vinegar was a trick I learned from my grandma. Take care!

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  12. i'm not sure i've ever eaten a turnip, can you believe it?! i've certainly never seen any that looked like these, but i love your preparation method. :)

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    1. Thanks Grace, I never actually ate turnips until 10 years ago, though I am fixated on them right at this moment.

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  13. I love turnips but sadly rarely make them. These look delicious, Cheri!

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    1. Thanks Marcie, they are my new favorite veggie at the moment.

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  14. You are so lucky to have an open farmers' market now, Cheri! I would love to try these little beauties. I've never tried turnip greens but I do love beet greens. I'll bet they taste fairly similar. What a beautiful way to cook them!

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    1. Thanks Susan, yes I think they taste very similar and I probably wouldn't be able to tell the difference.

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  15. OH WOW!! I need to find these at a Farmers Market now!! - http://www.domesticgeekgirl.com

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  16. Mmm. I'm all in! Beautiful atop ramen, too =) Love how you get your veggies from the Farmers market.

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    1. Hi Kim, yes this would be perfect with ramen. Thanks!

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  17. Lovely dish Cheri. i don't believe i have ever had these. Thanks for the tips. Nothing better than farm fresh veggies.

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  18. What a great side dish! Love roasted veggies - these turnips look delicious!

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    1. Thanks Kelly, I've been roasting everything, lol.

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  19. Cheri, these look amazing. I buy them at the Farmers Market in the summer and saute them in butter- but they never have the greens attached to them! So pretty and appetizing with the greens!

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    1. Hi Peggy, I will have to try these with butter, I bet they are delicious!

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  20. I've not seen these turnips before, I'll try to find them.
    Amalia
    xo

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    1. Hope you get the chance to try them Amalia, take care!

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  21. Cheri - I have only eaten Harukei turnips raw and salad. I've never even thought of roasting them! Wait, that's not true! I want to use them in the soup, but you would never have known it. I think it was a waste of the turnips. Hope you're staying cool this weekend!

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    1. Hi David, can't believe how warm it is at the moment, hoping for a least one more good cool down. The Harukei are my favorite at the moment, I tend to fixate on a veggie for a while, cooking it all different ways before I move on. My poor husband;)

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  22. What healthy yet appetizing side dish! I will have to try it soon. Love your blog, Cheri!!!

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  23. Hi Cheri,
    They can easily be mistaken as radish though I've not seen these small turnips here. An interesting roasted dish and looks yummy!

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    1. Hi Karen, I think they can be as well especially when they are small.Take care!

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  24. I have never cooked turnips, but they sound like a great way to bust out of a vegetable rut.

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    1. Thanks Laura, they certainly are, they are not bland by any means.

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  25. These are really beautiful prepared like this. I'll have to see if my CSA can send out some turnips like this next summer.

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    1. Hope you can get ahold of the Harukei variety they really are delicious.

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  26. Just this morning, I was wondering if we should try planting turnips. You have given them a bump up on the list as this sounds so good!

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