Day 51–Sweet Harukai Turnips

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Every once in a while on my trek through the farmer’s market, I find a new vegetable or fruit that causes me to veer from my shopping list and take a chance. This week I was at the Coon Rock Farm tent and saw what I thought were the prettiest white “radishes”. I found out that they weren’t radishes at all. Rather, they were Harukai turnips, also called Japanese baby turnips. You may have tried these already, but they were new to me. The folks from Coon Rock Farm suggested sautéing them–they are so small that they don’t need the heavy-duty roasting or boiling that large turnips require. Cute and easy to cook? Sold!

We were going to have them Monday, but I just couldn’t wait, so I made them as a side to our braised beef ribs. I washed the greens and turnips and cut the greens off and reserved them. Then, I halved the turnips and sautéed them in about 1 tbs. of olive oil until they were mostly soft. When they were about done, I added the greens and a little kosher salt and pepper and sautéed them for about 3 minutes more.

Not only were the turnips really cute (yes, I’m a sucker for mini vegetables), but they had a mild, delicious flavor that would pair well with many dishes. I’m glad I didn’t add any extra seasonings or garlic because these turnips are so mild that extra ingredients would have overwhelmed the flavor.

This is a definite “do again” at my house! If you happen to see these little, white turnips, give them a try!

Have you had success with new or unusual vegetables?

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2 Comments

  1. My husband and I started juicing vegetables recently and we’ve experimented with vegetables we never even noticed before – oriental kale being one of them. It looked like something out of a coral reef! I wish we had a farmers market open year round, but unfortunately my creativity is limited by Meijer grocery store.

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