Scale
Ingredients
- 3 medium turnips (about 1.5 lbs)
- 1 to 1 ½ cups of water
- 1 tbsp maple syrup
- 2 tbsp coconut oil
- Pinch of sea salt
- 2 tsp apple cider vinegar
- 1 bay leaf
- Chrysanthemum greens
- Flaky sea salt & fresh cracked pepper
Instructions
- Wash the turnips and trim off any remaining greens/stems. Slice the turnips into wedges no larger than a half inch in width. Add the turnips to a skillet, then add enough water so that it comes about halfway up the turnips. Add the maple syrup, coconut oil, pinch of salt, vinegar, and bay leaf. Bring the liquid in the skillet to a simmer over medium heat, then cover the skillet and allow the turnips to cook for 10 minutes. After 10 minutes has passed, remove the cover and allow the turnips to keep cooking as the liquid begins to reduce down. Cook the turnips for 10-15 minutes uncovered, or until the liquid has reduced down significantly and only a few tablespoons remain in the skillet.
- To serve, line a plate or platter with fresh chrysanthemum greens. Arrange the turnips over the greens and finish with fresh cracked pepper and flaky sea salt.
Notes
Recipe and Images by Courtney West @Sweetmiscellany
COMMENT (1)
Planting for Fall and Harvesting Hakurei Turnips | Sunset Farm by Jordan Ranch / October 15, 2021
[…] One of our favorite root veggies just made its way back into season: Hakurei turnips! The Hakurei turnip is a quick grower, taking just over a month to reach maturity after germination. Often referred to as a “salad turnip”, Hakureis can be eaten raw as well as cooked. They have a crisp yet tender texture with a flavor that is mild compared to other turnips. The flavor of a Hakurei is sweet and almost fruity, especially when eaten raw. If you’re craving something warm, you can easily add these turnips to soups or stews, or create an easy side dish by roasting them or braising them. […]