Hakurei salad turnips are so good raw that it’s hard to imagine cooking them. This recipe takes advantage of their flavor and texture – a great way to mix things up especially if the chilly weather has you eyeing your salad dismally. This is also a great way to cook radishes.
Ingredients
- A large bunch of turnips with greens (1-1.5lbs)
- Water or stock
- 3 Tablespoons of butter or other fat
- 1 Tbsp honey
- Salt to taste
Preparation
Wash turnips, cut off greens and them set aside. Cut turnips into chunks (or leave whole if small). In a large skillet cover turnips halfway with water or stock and add butter and honey. Cook, stirring occasionally, until turnips are tender and glaze is syrupy. If the turnips are done and the glaze hasn’t thickened yet, set them aside, continue to cook the sauce and return the turnips to the pan. Add the greens and cook until just wilted. Add salt to taste.