Best Marinated Tokyo Turnipshakurei Turnips Recipes

GLAZED HAKUREI TURNIPS

Steps:

• 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.

MARINATED TOKYO TURNIPS/HAKUREI TURNIPS

Steps:

• Combine sugar, salt and vinegar in a medium-sized bowl and stir until sugar is dissolved. Add turnips and add water to cover. Stir to combine. 5 Set aside for 15 minutes.
• Remove the turnips from the liquid and arrange on a platter or in a shallow bowl. Garnish with the black sesame seeds and a light grating of fresh ginger.
• Serve at room temperature. You can also serve the marinated turnips over the turnips greens (if you saved them). Clean the turnips tops well first in a salad spinner.

HAKUREI TURNIPS: EASY JAPANESE TURNIP RECIPE

Steps:

• Preheat the air fryer to 350 degrees F (176 degrees C), or preheat the oven to 400 degrees F (204 degrees C).
• Toss the Hakurei turnips with olive oil, salt, and pepper.
• To cook Japanese turnips in the air fryer: Place the halved or quartered turnips in a single layer in the air fryer basket. (You may have to cook them in batches depending on the size of your air fryer.) Cook for 10 minutes, tossing halfway.To cook Japanese turnips in the oven: Arrange the halved or quartered turnips in a single layer on a sheet pan. Roast in the oven for about 15 minutes, tossing halfway.
• Meanwhile, prepare the dressing. In a small bowl, whisk together all the dressing ingredients, until combined.
• Serve Hakurei turnips with the miso dressing.

SPICED TURNIPS (SHALGAM MASALA)

Steps:

• Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, about 10 minutes. Stir in ginger-garlic paste and chile peppers; cook until fragrant, about 1 minute.
• Stir tomatoes, coriander, cumin, turmeric, and salt into the saucepan; mix well. Add turnips and hot water; stir well. Cover and bring to a boil. Reduce heat and simmer until turnips are tender, 20 to 30 minutes. Add brown sugar and coarsely mash the turnips.

STEAMED TOKYO TURNIPS

Steps:

• Tokyo turnips are a beautiful all-white variety that are sweet tasting and mildly spicy. When harvested young, about 1 inch in diameter, the smooth skins are thin and delicate and don't need to be peeled. At that stage, the greens are tender and small, and both turnips and greens are good for steaming. If the greens and turnips are in pristine condition, they are very good steamed whole with the greens attached. Otherwise, separate the turnips and greens, leaving an inch or so of the pale green stalks at the top of the turnips. Rinse the turnips well to remove any grit in the stalks, and leave them whole or cut into halves or quarters. Wash the greens and discard any yellow or damaged leaves. Place a steamer basket in a saucepan with a tight-fitting lid, pour in water to a depth of half an inch or so, and heat the water to boiling. Add the turnips and greens to the basket, cover the pan, and cook until just tender, 5 to 8 minutes, depending on their size. They are delicious eaten with nothing more than a little salt and butter or a drizzle of olive oil, or with a dash of vinegar or soy sauce, or a squeeze of lemon juice.

JAPANESE TURNIPS WITH MISO

Steps:

• Stir together miso and 2 tablespoon butter.
• Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.
• Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.