Baby Japanese Turnips

If you think you’re not a fan of turnips, I encourage you to try this variety. They are more tender and delicate than most turnips and their flavor is subtle and mild. I first experimented with them when I volunteered to help my sister cook Thanksgiving dinner a few years ago. My father has always been a big fan of turnips and my mother always had them on the table at our Thanksgiving dinners so I wanted to include them in the menu but I knew that Dad was probably going to be the only one taking a scoop when the dish was passed around. So I thought I'd try to find a way to prepare turnips that might appeal to the rest of the finicky eaters. These Japanese turnips were the perfect solution. They look beautiful and they taste great too. I knew I was getting somewhere the year my brother put ONE on his plate!
UPDATE: My brother had FOUR this year....he said if he knew they were this good he would've started eating them years ago. That’s progress.

Ingredients:

1 bunch of Japanese Turnips
1/4 Cup Water
1/4 Cup White Wine
1 Tbsp Butter
1 Tbsp Olive Oil
Salt & Pepper 
  

Directions:

Cut off the leafy greens leaving about an inch of the green stem attached to the turnip. Rinse the turnips under running water, then cut them in half or into quarters from stem to root depending on their size.

Fill a sink or big bowl with water and let the turnip greens soak for a few minutes. Swish them around allowing any dirt or sand sink to the bottom. Lift the greens out of the water and shake them off. Some water clinging to the leaves is fine. Slice the greens into thin strips.

Combine the water, wine, butter and olive oil in a saute' pan and bring to a simmer over medium high heat. Allow to simmer for 5 minutes then add the turnips along with a pinch of salt and pepper. Cover and simmer for 5 minutes more.

 

Uncover and stir in the turnip greens adding 1/4 cup of water along with them and continue to cook for another 2-3 minutes until the greens are wilted but still bright green.

Baby Japanese Turnips

from: at the farmers’ market

Ingredients:

1 bunch of Japanese Turnips
2 Tbsp Water
2 Tbsp White Wine
1 Tbsp Butter
1 Tbsp Olive Oil
Salt & Pepper

Directions:

Cut off the leafy greens leaving about an inch of the green stem attached to the turnips. Rinse the turnips under running water, then cut them in half or into quarters from stem to root depending on their size.

Fill a sink or big bowl with water and let the turnip greens soak for a few minutes. Swish them around allowing any dirt or sand sink to the bottom. Lift the greens out of the water and shake them off. Some water clinging to the leaves is fine. Slice the greens into thin strips.

Combine the water, wine, butter and olive oil in a saute' pan and bring to a simmer over medium high heat. Add the turnips along with a pinch of salt and pepper. Cover and simmer for about 5 minutes. Uncover and stir in the turnip greens adding 1/4 cup of water along with them and continue to cook for another 2-3 minutes until the greens are wilted but still bright green.