Hakurei turnips are braised in a miso, maple, and ginger-flecked broth until nice and tender. A sprinkle of fresh herbs just before serving brightens them up and adds a pop of color!
Hakurei turnips are one of the first autumnal vegetables to break the monotony of summer down here in Houston. Have you ever had one? They’re tender, juicy and slightly sweet with a faint hint of spice. I always enjoy the first ones of the season raw, each bite a promise of cooler days to come. Once I’ve had my fill of eating them raw, I begin to crave something warm and comforting. A bath in a miso, maple, and ginger-flecked broth does just the trick, elevating them from a snack to a nourishing autumnal side dish!
Even though I adore these lovely root vegetables now, I hadn’t eaten or heard of one before I started getting a CSA share and working with local farms. That’s sort of the beauty of eating seasonally, especially when the produce is locally sourced. You often get to experience something completely new. And as an adult, that is something that I hold near and dear as it doesn’t happen as often as I’d like!
What are Hakurei Turnips?
Hakurei turnips (pictured above), often called salad turnips or Japanese turnips are root vegetables that are white in color with a crisp yet tender texture. They are mild-tasting compared to other turnips and have a mellow sweetness. They can be eaten raw in salads or slaws or cooked. Like many cool weather crops, they’re members of the vast Brassica family along with veggies like kale, broccoli, and cauliflower. Here in my growing climate (zone 9a), they’re in season during the fall, winter, and spring.
Where Can You Find Hakurei Turnips?
It’s common to see Hakurei turnips at farmers market during the cooler seasons. They’re a popular crop to grow because they’re tasty and are incredibly quick growers. Aside from the farmers market, Hakurei turnips are easy to find in the produce section of most Asian grocery stores. Every now and then I’ll see them at a standard grocery store but this is much less likely.
What You’ll Need for this Recipe
- Coconut Oil or Olive Oil — helps to sear the turnips and keep them from sticking to your pan.
- Hakurei turnips — the star of the dish! For tips on where to find them, see the paragraph above.
- Low Sodium Vegetable Broth — forms the basis of our braising liquid. I tend to go with a low sodium option so that I have more control over the salt level. (I love using this one!)
- Mellow Miso Paste — lends its characteristic earthy umami flavor to the dish.
- Maple Syrup — amplifies the subtle sweetness of the turnips and pairs well with the miso and ginger.
- Ginger Root — adds subtle spice and warmth to the dish.
- Black Pepper — adds another optional layer of spice.
- Fresh Cilantro or Parsley — adds a bit of brightness to the final dish along with a lovely pop of color.
- Flaky Sea Salt — used as an optional finishing salt to help balance and enhance all of the flavors in the dish.
Looking for more ways to enjoy Hakurei turnips? Incorporate thinly sliced turnips into this salad or use them in this pumpkin soup recipe with roasted turnips and pepitas.
Braised Hakurei Turnips with Maple, Miso, & Ginger
- Total Time: 32 minutes
- Yield: 3–4 servings 1x
- Diet: Vegan
Description
Hakurei turnips are braised in a miso, maple, and ginger-flecked broth until nice and tender. A sprinkle of fresh herbs just before serving brightens them up and adds a pop of color!
Ingredients
- 1.25 lbs Hakurei turnips (this was 7 turnips for the medium-sized ones I used)
- 1 1/2 cups low sodium vegetable broth
- 2 tbsp mellow miso paste
- 1 tbsp maple syrup
- 2 tsp freshly grated or minced ginger root
- 1 tbsp coconut oil or olive oil
- Sea salt, to taste
- Freshly ground pepper, to taste
- 2–3 tbsp minced fresh cilantro or parsley
- Flaky sea salt to serve, optional
Instructions
Scrub the turnips clean and remove the greens if still attached. The greens are edible so you can reserve them for another recipe. Slice the turnips in half lengthwise and set them aside.
In a medium-sized bowl, combine the miso paste with ½ cup of the broth. Stir with a fork to help break down and incorporate the miso, then add the remaining broth, the maple syrup, and the ginger. Set this bowl aside.
Add the coconut oil to a large skillet set over medium heat. Once the skillet comes to temperature, add your halved turnips with the cut side facing down onto the surface of the skillet. Season the turnips with a small pinch each of salt and pepper. Allow the turnips to sear untouched for 5-7 minutes or until the bottoms are beginning to turn golden brown. Slowly pour the broth mixture into the skillet. Partially cover the skillet and allow the turnips to braise in the broth for 12-15 minutes or until they are fork tender.
Sprinkle the minced cilantro or parsley over the turnips before servings. You can also add a sprinkle of flaky sea salt if you like but this is completely optional.
Notes
- These turnips make a great side dish but if you’d like to make a meal out of them, serve them over rice or polenta with a side of steamed greens.
- If you can’t find Hakurei turnips, you can use Scarlet or Purple Top turnips in their place. Try to use the smaller ones as they will be more tender than the larger ones.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: side
I just bought little turnips and was hoping they were hakurei turnips because I had them years ago in my csa bag. I am generally not a turnip fan. But I’m going to try your recipe and cross my fingers because they were so sweet when I got them from my csa.
Let me know how you like the recipe! Even if they aren’t Hakurei turnips, the smaller ones are usually a little sweeter. The maple syrup in the recipe will help enhance the sweetness, too!