[vc_row][vc_column][vc_column_text]Turnips maybe one of those vegetables that you completely ignore at the grocery store or farmer’s market, but they are worthy of a second try – especially now that you can find all sorts of interesting varieties, and you can find all sorts of interesting recipes.  Our two favorite varieties are the sweet, light turnip called Hakurei and the heartier, more common turnip called Purple Top.

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Hakurei Turnips

We came across a great article in the Wall Street Journal (Sat/Sun October 31, 2015) where Gail Monaghan provides some wonderful recipes for turnips (click HERE to see her recipes).  We offer here a few of our own recipes, including a variation of the Ms. Monaghan’s turnip slaw recipe, and how to use the greens.  We were pleasantly surprised by the sweet/spicy flavor of the simply sauteed greens – a great bonus when buying fresh root vegetables from the local farmer’s market.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_separator color=”grey” align=”align_center”][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_column_text]This recipe is a variation on the one presented in the Wall Street Journal article.  Here we’re making a wonderfully simple and flavorful vinaigrette from the Serious Foodie Mango/Aji Amarillo sauce which perfectly matches the sweet & spicy components of this slaw.

Turnip, Carrot, and Apple Slaw with Mango/Aji Amarillo Vinaigrette
Author: Mr. Serious Foodie
Prep time:
Total time:
Serves: Serves 6
Try some variations on this recipe, like adding in some sweet red bell pepper for color and contrast, or some jalapeno slivers for a bit of heat.
  • 4 medium Hakurei turnips (or purple-top turnips), peeled and coarsely grated
  • 3 large carrots, peeled and coarsely grated (we used the multi-colored variety)
  • 2 large Braeburn or Granny Smith apples, peeled, cored and coarsely grated (save some larger pieces for contrast)
  • 2 green onions (scallions), sliced
  • ½ cup coarsely chopped fresh parsley
  • 4 tablespoons Serious Foodie Mango/Aji Amarillo sauce
  • 2 tablespoons rice wine vinegar
  • 1½ teaspoons fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup olive oil (or safflower oil)
  1. In a large bowl, toss turnips, carrots, apples and onions with dressing. Add parsley and toss once more.
  2. In a separate bowl, whisk together the Mango/Aji sauce, vinegar, salt, and pepper. Drizzle in the oil while whisking
  3. Dress the slaw, then cover and chill 1 hour before serving.

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]We published this recipe back in the Spring 2015 when we first found the Hakurei turnips at our local hydroponics farm.  We’re bringing back, since we’ve also seen some beautiful Swiss Chard recently.

White Turnips and Turnip Greens
Author: Mr. Serious Foodie
Prep time:
Cook time:
Total time:
Serves: Serves 4
There are many variations of this recipe we use. For example, try frying off some bacon beforehand. Use about 2 tablespoons of bacon fat instead of the olive oil and butter. Then, right before serving, add crumbled bacon.
  • 1 bunch turnip greens (or other fresh greens such as Swiss chard)
  • ½ medium onion, diced
  • 2 tablespoons olive oil
  • 1 tablespoon salted butter
  • 1 medium white turnip – well washed; julienned
  • ½ cup white wine (Orvietto, Soave, or Pinot Grigio work well)
  • ¼ cup chicken broth
  • Juice from ½ lemon
  • 3 tablespoons of Serious Foodie Orange & Calimyrna Fig Sauce
  • Salt and pepper to taste
  1. Thoroughly wash the greens thoroughly; drain, and pat dry. Remove the stems, then roughly chop the greens (you can use some of the stems if you like).
  2. Place the olive oil and butter in a saute pan, and heat over a medium flame until the butter is melted. Add the onion, and saute for about 2 minutes.
  3. Add the greens, and stir so that the greens are coated. Add the turnip, and saute for 5 minutes.Add another dash of salt and pepper; saute for 5 minutes.
  4. Add the white wine, and let simmer uncovered for 2 minutes. Add the chicken broth, lemon juice, and the Orange & Calimyrna Fig sauce. Cover, and reduce the flame. Cook for 15 to 20 minutes

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