Hakurei turnips are a relatively new revelation to the culinary world, originating in Japan in the 1950’s. These petite, bright white members of the brassica family have a distinctly crisp texture and subtly sweet flavor that is delightful whether served raw or cooked.
Hakurei turnips are culinary over-achievers that are delicious in just about any form, and they take on even more sweetness when cooked in stir-frys, soups, sautés, and veggie roasts. They also make striking additions to raw crudité platters, salads, and wraps. Remember to use those beautiful turnip tops, which have a delightful, spicy kick similar to mustard greens, and are wonderful when tossed into stir-fries and sautés. Hakurei Turnips seem to get along with everyone, but they play particularly well with ingredients like alliums, apples, carrots, fresh herbs, miso, ginger, red pepper flakes, rice, and winter squash.
Remove turnip tops, as they will draw moisture out of the root. Store turnip roots in a produce bag in the vegetable bin of your refrigerator.