One of the best and easiest ways to prepare salad turnips is by simply steaming the turnips with their greens and topping with butter and salt!
If you're looking for a simple and tasty recipe that uses white salad turnips and their greens, then this is it. This wonderful recipe comes from Alice Waters in The Art of Simple Foods, and exemplifies a simple yet delicious veggie side dish.
These white salad turnips, also known as hakurei turnips, were part of our CSA distribution last weekend and we hope we get them again next weekend! They're delicious little gems whether you eat them raw, steamed, roasted, or grilled.
This recipe is about as simple and tasty as it gets. You simply steam the turnips and greens in one pot for several minutes. Then, you top with butter or olive oil and salt. Delicious and easy!
What are Salad Turnips?
White salad turnips go by many names including Hakurei turnips, Tokyo turnips, baby white turnips, Japanese or Asian turnips. They slightly differ in taste from the more mature purple-top turnips since they're less starchy, slightly sweet and a little peppery in flavor.
Salad turnips are grown in the spring and picked in summer and are similar to radishes is size. They can be eaten raw, roasted, grilled, or steamed. You do not need to peel salad turnips before eating — simply rinse and scrub the dirt from the turnips and you're ready to go. Salad turnips can last for up to a week in the fridge.
Ingredients
You don't need much to prepare these hakurei turnips. Obviously, the most important ingredient is the white salad turnips along with their greens. Then, it's just a matter of butter and salt!
- 1 pound bunch of hakurei turnips
- Butter or olive oil (to your liking or taste)
- Kosher salt (to taste)
How to Prepare
STEP 1: Rinse the greens and turnips and scrub any dirt from the turnips. Cut the greens from the turnips. Halve or quarter the turnips depending on size.
STEP 2: To steam the turnips, you can use either a pot with a steamer insert or simply use a heavy bottom pot with a cover (in which you'll add water).
If using a pot and steamer, fill the pot with about ½ inch of water and bring to a boil (temp. should be at high). Add the turnips and greens to steamer basket, cover, and cook until tender, about 5 to 8 minutes. Check out this page to see the basics.
If you using a heavy bottom pot, fill the pot with about ¼ inch of water and turn to medium-high heat. When water starts to boil, add turnips and greens to pot and cover. Cook until tender, about 3 to 5 minutes.
STEP 3: Remove turnips with tongs and place in a colander to drain (be sure to drain well if steamed in water). Plate turnips and top with butter or olive oil. Season with salt to taste and enjoy.
Related Recipes
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Recipe
Steamed Salad Turnips (Hakurei) with Butter & Salt
Ingredients
- 1 pound hakurei turnips with greens
- 1 tablespoon butter
- Salt to season
Instructions
- Prep turnips: Rinse the greens and turnips and scrub any dirt from the turnips. Cut the greens from the turnips. Halve or quarter the turnips depending on size.
- Steam: To steam the turnips, you can use either a pot with a steamer insert or simply use a heavy bottom pot with a cover (in which you'll add water). If using a pot and steamer, fill the pot with about ½ inch of water and bring to a boil (temp. should be at high). Add the turnips and greens to steamer basket, cover, and cook until tender, about 5 to 8 minutes. If you using a heavy bottom pot, fill the pot with about ¼ inch of water and turn to medium-high heat. When water starts to boil, add turnips and greens to pot and cover. Cook until tender, about 3 to 5 minutes.
- Finish and serve: Remove turnips with tongs and place in a colander to drain (be sure to drain well if steamed in water). Plate turnips and top with butter or olive oil. Season with salt to taste and enjoy.
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