Spring turnips are in their peak right now. After a few growing trials, we grow a Japanese variety called Hakurei. They are tender and sweet, even as they get big. The greens are lovely as well.
So, how are we using them in our kitchen? A few ideas are listed below as well as a new recipe for Miso Roasted Turnips and Sauteed Turnip Greens.
- Thinly slice and add to salads.
- Slice along with potatoes, onions, and bacon for tasty grill packets.
- Saute the greens with spinach and top with Parmesan cheese for an easy side dish.
- Simply roast in the oven along with Spring carrots.
Miso Roasted Turnips and Sauteed Turnip Greens
- 3 large turnips, thick sliced – greens rough-chopped
- 1 1/2 Tablespoon butter, divided
- 1 1/2 Tablespoon white miso, divided
- Olive oil & pepper
- 1 garlic clove, thinly sliced
- Preheat oven to 400 degrees.
- Toss turnip slices with olive oil, sprinkle with pepper. Roast for 15 minutes.
- Gently melt 1 Tablespoon butter with 1 Tablespoon white miso.
- Remove turnips from oven and toss with butter and white miso mixture. Roast another 5-10 minutes until tender.
- Meanwhile, heat small saute pan over medium-high heat. Add 1/2 Tablespoon butter.
- Add garlic and toss 30 seconds.
- Add turnip greens and 1/2 Tablespoon white miso. Toss until greens wilt.
- Plate greens and then top with turnip slices. Serve.