Hakurei turnips first pop up in the spring and early summer and are a Japanese variety sometimes called Tokyo turnips. They are small and white with bright, tasty greens and a bunch of these guys will make you want to eat an entire plate of small and perfect spring vegetables. For today’s What I Made with My CSA I’m sautéing my turnips with garlic scapes. This recipe would also be delicious grilled, just toss the raw turnips with the oil and garlic scapes and cook on a hot grill until tender and golden.
If you don’t have garlic scapes substitute 2 cloves sliced garlic.
Hakurei Turnips with Garlic Scapes
serves 4
Ingredients
1 tablespoon extra virgin olive oil
2 garlic scapes, minced
1 bunch hakurei turnips, trimmed, sliced in half or quartered if large (reserve greens for another use)
Kosher salt
2 tablespoons chopped parsley
Heat olive oil in 10-inch skillet, preferably cast iron, over medium-high heat. Add garlic scapes and cook until fragrant, about 1 to 2 minutes. Do not let garlic scapes burn.
Add turnips to pan and season generously with salt. Cook turnips, stirring every 2 minutes to allow them to brown on each side, until tender, about 6 to 8 minutes.
Place turnips in a serving bowl. Taste for seasoning and adjust as you see fit. Top turnips with chopped parsley and a drizzle of olive oil, if desired.
This recipe is partnered with Local Roots NYC, a small, mission-driven business here to serve fellow New Yorkers and regional growers. Click here to join!