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My son is a farmer at Beetlebung Farm. Last season, after a day on the farm, he came home with a handful of small ivory-white turnips, shaped like beets or large radishes, hanging from green tops. He would be munching on one of those jewels, eating it like little apples – raw, crunchy, slightly sweet. These beauties are Hakurei turnips, a Japanese variety. Contrary to what we know about turnips, which you would expect in late fall, these appear in spring and can grow into fall. They are harvested small – about two to three inches in diameter. They are often called salad turnips because, as my son showed me, they are delicious raw, in salads, in salads or even pickled quickly. But I have to admit that my favorite way to cook these delicate garden creatures is lightly braised in the oven, or even on the grill in a heavy skillet.
I always roast my whole chickens for two hours, and after an hour of roasting your whole chicken, add these turnips, cut in half and lightly coated with olive oil, salt and pepper. They’ll braise in the chicken juices and, yes, in the fat.
But for the summer, when you might not want to roast too much, try the latter – braised on the grill with olive oil, salt, pepper, garlic, chives and all. other vegetable you like.
Crunchy Hakurei, Red Cabbage, and Parsley Salad with Lemon Dill Dressing
It’s a great salad to bring to a party – just combine it once you arrive, and it’ll hold up well. If you want it to be more substantial, this salad can be garnished with a good aged Parmesan or a good feta. The salads are flexible; enjoy! For 6-8 people.
2 bunches of Hakurei turnips, green removed, carefully thinly sliced ​​with a mandolin
2 cups red cabbage, also sliced ​​on a mandolin
½ cups chopped green onions
½ cup of Italian parsley leaves
2 cups of arugula
Lemon Dill Dressing
3 tbsp. lemon juice
1 teaspoon salt
black pepper
½ tsp. Dijon’s mustard
2 tbsp. fresh and coarsely chopped dill
½ cup extra virgin olive oil
Combine all the ingredients, whisking the olive oil last. Add to salad and serve.
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