Brent and Denise have been enjoying using all of the turnips (greens and white bulb). Here's the recipe they are using. It was taken from a daikon radish recipe on plantbasedmatters.net but they've adapted it for turnips. I often get asked whether you can eat these greens so I thought this would be a helpful recipe. The tops aren't always as nice as they are right now at the beginning of the season and then as the season goes there are so many options for greens.
Ingredients
8 oz leaves and stems from 1 bunch of turnips (about 4 1/2 cups after chopped)
1/2 tbsp neutral oil
3/4 cup water
1/2 tbsp mirin
1 tbsp soy sauce
1 tbsp sugar
1/8-1/4 tsp salt
1 tsp toasted sesame oil
1/2 tsp toasted sesame seeds (optional)
Instructions
1. Cut the turnip leaves and stems (all green parts) off. Soak them in water (it’s easier to do in the sink with water) and leave for a couple of minutes so the sand settles at the bottom of water. Rinse them very well with running water and set aside. Discard the dirty water and repeat the process as many times as necessary until clean. Use a salad spinner to spin dry or pat dry with a towel to remove excess water. Chop them finely and set aside.
2. Heat up a frying pan at medium high heat. Pour neutral oil and add the turnip leaves & stems. Keep stirring and cook for about 3 minutes until volume down.
3. Add water, mirin, soy sauce, and sugar. Mix well and reduce the heat to medium. Continue to cook for 10-15 minutes until the liquid is absorbed and the stems are tender. Check the seasoning. At this point, you may add 1/8-1/4 tsp salt if needed.
4. Swirl in toasted sesame oil. Give a quick stir.
5. Serve with a sprinkle of toasted sesame seeds on top (optional.)
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