Roasted Japanese Turnips (Hakurei Turnips) Recipe (2024)

FAQs

Are hakurei turnips the same as regular turnips? ›

Unlike other turnips, Hakurei turnips do not need to be cooked. They share the same crunch as a radish, with a subtly sweet flavor when you eat them raw. They turn into flavor sponges when cooked, soaking in all the goodness of whatever liquid they're simmered or braised in.

The roots and are high in vitamin C, and the greens boast high levels of vitamins A, C, and K as well as calcium. Hakurei turnips are known as salad turnips because are wonderful raw, particularly in salads. They can also add a unique complement to crudité platters and a surprising yet tasty addition to sandwiches.

Unlike other turnip varieties, hakurei do not need to be cooked. They have an even-textured density and the flavor pairs well with a variety of different food items. Eat them raw (just whole, or chopped/grated in salads), make a quick pickle, or cook with their greens to enhance their natural sweetness.

The turnip is an excellent source of vitamin C,B6, and E, fiber, and potassium. If you eat the greens you'll get a good dose of calcium and vitamins A and K. They are quite low in calories.

The different varieties of turnips vary in taste, Hakurei Turnips are mild and sweet tasting, pink turnips a bit spicier, and the purple top turnips are the most spicy and bitter tasting. Turnip greens are edible and you'll see them in the CSA Share boxes during the summer months.

Both turnips and parsnips contain vitamin C, but the former has more of it. Parsnips and turnips both have vitamin K, calcium, and folate, though the exact percentages vary. Both veggies contain fiber, though parsnips are a richer source of it. Turnips contain vitamin A, while parsnips don't.

A variety of herbs and spices can be added to the mashed turnips. Try a tablespoon of finely chopped sage or rosemary, a clove or two of roasted or sautéed garlic, or a pinch of paprika or ground ginger. If your turnips came with the greens, don't throw them away.

Turnips and other cruciferous vegetables that are high in fiber help make people feel fuller for longer, and they are low in calories. Eating high fiber meals also helps keep blood sugar levels stable. The fiber content in turnips may also prevent constipation and promote regularity for a healthy digestive tract.

Yes, turnips can be eaten raw. However, they generally taste better raw when they're younger and smaller. Cooked turnips of any age or size can be used in various dishes and prepared in many ways. Cooking turnips can also give them more flavor.

For longest storage life, take off rubber band and twist off the turnip roots to separate from the greens. Store roots and greens in sealed plastic bag. Use greens immediately and roots will store up to two weeks.

Can you freeze hakurei turnips? ›

To freeze: wash, cube and blanch in boiling water for 2 minutes. Cool immediately, drain, pack - leaving 1/2 inch headroom - and freeze. There's no need to peel the Hakurei. Just trim the ends and wash under cold water.

The name Hakurei means "white ray of light" in Japanese, referring to the turnip's bright white color. Turnips, not pumpkins, were used to carve the first Jack-o'-lanterns.

Tokyo turnips or Japanese turnips are smaller and completely white, and can even be mistaken for radishes, although many casino players notice that they have a milder flavor. Though it's less common with the larger turnip varieties, Tokyo turnips are tasty raw- sliced in salads, or even pickled.

Their surprisingly delicate, almost fruity flavor and crunchy texture accounts for their popularity. They're delicious raw, but if you can resist the urge to simply pop them in your mouth, try shaving them into salads or slaws along with thinly sliced apples or pears.

Swede is a Swedish turnip, hence the name “swede”. They are bigger, tougher skinned, yellow fleshed and much hardier than a turnip. Turnips are the smaller ones, with smoother skin and white flesh. They are faster growing.

Turnip Facts

The name Hakurei means "white ray of light" in Japanese, referring to the turnip's bright white color.

There are over 20 other types of turnips including Gilfeather, Hinona Kabu, White Lady, Shogoin, Green Globe, Scarlet Queen, Gold Ball, Tokyo Cross, Snow Ball, etc. How to pick either of them? They have to be firm to the touch and heavy for their size.

Rutabagas are also generally much larger than turnips. So for a quick rule of thumb, the brownish-yellowish ones are rutabagas, and the smaller white and purple ones are turnips. In terms of their flavor, rutabagas are slightly sweeter-tasting than turnips whereas turnips have a slightly more radishy flavor.