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Salad Turnips- storage tips and recipes

Salad Turnips

The Hakurei turnip, also called a salad turnip, is a small, creamy, white-fleshed turnip that looks more

like a radish than it does its larger kin. Their surprisingly delicate, almost fruity flavor and crunchy texture accounts for their popularity. Even if you think you don’t like turnips, you HAVE to give these a try. 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.  When cooked, they develop a buttery flavor and when roasted at high temperatures, their sweetness increases. The turnip tops are also tasty quickly sautéed with garlic in olive oil. Hakurei turnips are versatile enough to pair with just about anything, and they’re excellent in gratins, stir-fries, soups, or roasted with other root vegetables. They can be braised, fried, glazed, or sautéed.

There’s no need to peel the Hakurei, simply trim the ends and wash them under cold water. The green tops do need a more thorough washing. Hakurei turnips are a starch vegetable, yet they provide only one-third of the calories of an equal amount of potatoes making them ideal for dieters. Turnips are an excellent source of vitamin C, folic acid, and fiber, as well as thiamine, potassium, and vitamins B6 and E. When you remove the green tops, the turnips can be stored in the crisper drawer of the fridge for a week to ten days.


Roasted  Salad Turnips


1 bunch turnips

1 – 2 T. extra virgin olive oil

salt &amp; pepper

pinch red chili pepper flakes, optional


Preheat oven to 425. Trim turnips, leaving a small stub of the stems end attached. Rinse well and cut in

half lengthwise. Toss with olive oil, a little salt &amp; pepper, and red pepper flakes, if using.  Place cut side

down in a roasting pan. Roast for 10 minutes. Flip over with tongs and return to oven for 3 – 5 minutes




Pickled Hakurei Turnips                                    Posted by Marisa McClellan, May 16, 2012 on


Makes 1 pint, active time 10 minutes, total time 1 hour



1 bunch hakurei turnips

•1 teaspoon salt

•1/2 cup rice wine vinegar

•1 teaspoon sugar

•1/2 tea black peppercorns, crushed

•3 thin slices of ginger



1.  Wash turnips well and slice them thinly on a mandolin. Place turnip slices in a small bowl and toss

with the salt. Let rest until there is a pool of liquid on the bottom of the bowl, about 30 minutes. Drain

turnips of the salty water and pack into a pint sized mason jar.

2. Add vinegar, sugar, pepper and ginger slices. Apply a watertight lid and shake to combine. Place

pickled turnips in the fridge and chill before eating. Pickles can be eaten within an hour of being made

and will keep for at least a week.



Simple Braised Greens with Garlic



 1-2 tablespoons olive oil

 2 bunches fresh summer greens, about 8 cups, washed and coarsely chopped. This could include

a mixture of Asian greens, or mustard, collards, turnip greens, beet greens, kale – any toothy

substantial green will do.

 1-2 cloves garlic, chopped

 1/8 cup water or vegetable broth

 Salt to taste

 Optional flavorings: Sesame oil, ume plum vinegar, tamari

 Optional toppings: sesame seeds, chopped almonds or walnuts, toasted pumpkin seeds


1. Heat oil in a large skillet over medium-high heat and add greens and garlic, stirring to coat with oil.

Stir occasionally until greens are barely wilted, just a few minutes.

2. Add vegetable broth or water and stir, allowing greens to steam until barely tender. Salt to taste.

3. Add flavorings and toppings as desired and serve.  Serves 4.



Hakurei turnips with greens


1-2 bunches Hakurei turnips, with greens

1/2 tablespoon olive oil

1/2 tablespoon butter

Salt and pepper to taste

1/4 cup white wine



 Rinse the turnips and greens well. Cut the greens from the turnips and chop into 2-inch pieces. Trim any

straggly roots from the turnips and discard. Cut the turnips into quarters or eighths, depending on size.

 In a sauté pan with a lid, heat the olive oil and butter. Add the turnips, sprinkle lightly with salt and

pepper, and sauté until crisp-tender, about 5 minutes. Remove the turnips from the pan. Add the greens

to the pan, along with any moisture still clinging to the leaves. Cover the pan and allow the greens to

cook, stirring once or twice, until just tender, 6 to 8 minutes. Add the white wine and cook until almost

all the liquid is gone. Return the turnips to the pan; cook 1 to 2 minutes to heat through. Serve




Spicy Skillet Turnip Greens Recipe

Prep Time: 5 minutes    Cook Time: 20 minutes   Total Time: 25 minutes    Yield: 6


1 tablespoon olive oil

 1 medium onion, cut into wedges

1 pound turnip greens, cleaned and chopped

1/4 cup water

pinch brown sugar

1/8 teaspoon red pepper flakes (adjust to preference)

Instructions:  Drizzle olive oil into skillet over medium heat. Add onion and cook until just tender, about

3 minutes. Then add 1/2 of turnip greens. Allow to cook down and add the remainder of the greens. Add

water, brown sugar and red pepper flakes. Adjust the amount of red pepper to your personal taste.



Leon O&#39;Neal&#39;s Turnip Greens Recipe from Legends of Texas Barbecue Cookbook

Yield: Makes 4 servings


1 large bunch turnip greens

1 small turnip, peeled and diced

Dash of sugar

6 slices bacon, diced

1 onion, diced

1 tablespoon lemon pepper

Salt to taste

Louisiana hot-pepper sauce


 Wash the greens in several changes of water in the sink until no more grit is seen. Chop the greens

coarsely. Bring a large pot of water to boil and add the greens, the turnip, and the sugar. Cook for 12 to

15 minutes, or until tender. Drain.

In a large skillet, sauté the bacon until it gives up its grease. Add the onion and cook 7 minutes until the

onion is soft. Toss the greens with the bacon and onion. Add the lemon pepper and salt. Serve with

Louisiana hot-pepper sauce.



Raw Turnip Salad with Carrots  


1-1/2 c. shredded peeled carrots

1-1/2 c. shredded peeled white turnips

1/2 c. diced green pepper

1/3 c. prepared Good Seasons Zesty Italian salad dressing

Salad greens


Combine carrots, green pepper and salad dressing in bowl; toss together lightly. Serve on salad greens.



Sweet Spicy Oven Roasted Turnips Recipe



1 tablespoon brown sugar

2 teaspoons butter, melted

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1/8 teaspoon ground ginger

1 dash ground allspice

3 turnips, peeled and each cut into 6 wedges (6 ounces each)

Carrots can sub for turnips

cooking spray


1.Preheat oven to 400F degrees.

2.Combine first 7 ingredients in a jelly roll pan or shallow roasting pan coated with cooking spray, toss to


3.Bake at 400F degrees for 35 minutes or until tender, stirring every 10 minutes.

This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Turnip, Olive Oil, Bacon, Ginger, Carrots, Salad Turnips,
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