Hakurei or "Tokyo" Turnips are Japanese turnips that are especially crisp, juicy, and tender..
If your turnips have the greens on them, cut the greens off from the roots and store them separately in your fridge. The roots without their greens will last for weeks.
Japanese turnips are delicious raw, cooked or pickled. Slice them raw and eat them as a snack with salt, or add them to a salad. Roast them and toss with miso; braise them with a touch of butter or stock; make them into a curry; or saute them with a little honey. Feel free to cook the turnip greens and eat them separately or alongside their roots.
Julie Samra’s Curried Turnips Andrea Reusing’s Pan Sauteed Turnips with Honey Orecchiette with Caramelized Turnips and Kale Alice Waters’ Turnips and Turnip Green Soup Braised Glazed Turnips Roasted Turnips with Miso Butter Momofuku’s Quick Vinegar Pickles (delicious with any root vegetable) Turnip Miso Ginger Soup Roasted Vegetable Agrodolce (delicious with any root vegetable)