Glazed Hakurei Turnips Food

GLAZED HAKUREI TURNIPS

Glazed Hakurei Turnips image

Provided by Anita Lo

Categories Side Thanksgiving Low Fat Vegetarian Quick & Easy Low Cal Turnip Fall Healthy Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 10 servings

Number Of Ingredients 4

Ingredients

3 bunches baby hakurei turnips, baby turnips, or red radishes (about 2 pounds), trimmed, greens reserved
1/4 cup (1/2 stick) unsalted butter
3 tablespoons sugar
Kosher salt

Steps:

Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (if turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing.
Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2-3 minutes. Season with salt.

SAUTEED HAKUREI TURNIPS AND BRAISED GREENS

Sauteed Hakurei Turnips and Braised Greens image

This recipe is from The Culinary School of the Rockies. Got Hakurei turnips from my CSA and local farmer's markets and looking for different ways to prepare.

Provided by Melli_Fera

Categories Greens

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 bunch baby turnip (actually hakurei turnips, with greens)
1 lb leafy greens (such as Chard, Mizuna, spinach, tatsoi)
2 teaspoons oil, divided
1/2 cup apple juice or 1/2 cup white wine
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

Cut the greens from the turnips. Wash and tear all the greens into large pieces and remove the stems. Cut the turnips into bite sized pieces.
Heat 1 teaspoon of oil in a sauté pan over medium-high heat. Sautee the turnips stirring or tossing occasionally until they are crispy outside and tender inside. Season with salt and pepper and remove to a warm plate.
In the same pan, heat the remaining oil over medium heat.
Add the washed and wet greens, and add to pan in batches. Stir and mix as they wilt.
Add the wine or other liquid and cook until it is mostly evaporated.
Plate greens and arrange the warm turnips on top.

Nutrition Facts : Calories 13.5, Fat 1.5, SaturatedFat 0.2, Sodium 194.4, Carbohydrate 0.1

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