Category: Recipes

I used this recipe but omitted the soy sauce because I wanted the white and pink color and not a brown (other than the caramelizing from the braising).

• 1 Tbsp butter
• 2-3 scarlet turnips, sliced thinly
• 1 tsp soy sauce, or Bragg’s Liquid Aminos

Melt your butter in a skillet over medium-high heat. Add the turnip slices and sauté for a few minutes until they start to brown. Add a splash of water or broth, stir, and cover with a lid to braise the turnips until tender, about 8 minutes. Check and stir them periodically. They should be golden-brown in places, almost caramelizing, when they are done, and tender all the way through. Add your soy sauce directly to the pan. Eat!

It looked like this:

Add turnips and sauté.

Add a splash of water. That is water boiling. It looks like oil, huh?

After the turnips have been covered with a lid and braised.

• 1/4 cup thinly sliced scallions or just any onion
• 1/4 cup mayonnaise
• 2 tablespoon vinegar
• 1 or 2 tablespoons honey taste it before you add the second tablespoon
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups shredded peeled turnips
• 1-2 tablespoons poppy seeds

(Slightly adapted from bon appetit)

• 1 bunch Hakurei turnips, greens reserved
• Olive oil or unsalted butter
• 2 Tablespoons sugar or honey
• Kosher salt

Preparation

Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) **This can be done up to 4 hours ahead of time. Let stand at room temperature. Rewarm before continuing.

Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2-3 minutes. Season with salt.