Posts Tagged ‘Japanese Turnips’

From: http://www.grownorthwest.com/2013/05/turnip-time/

If you can’t find Sichuan chile-bean paste or would prefer to omit it, skip that step. Instead, when you put the beef and other ingredients into the pot, add 6 Tbsp sugar and some dried red chile flakes to taste, then bump up the amount of soy sauce to 6 Tbsp. Like most braises, this is even better the next day.



3 pounds short ribs or stewing beef

1″ piece of ginger, cut into a few thick slices

3 scallions, trimmed and cut into large pieces

3 Tbsp peanut oil

6 Tbsp Sichuan chile bean paste (available at Asian groceries)

1 quart stock or water

4 Tbsp rice wine or sherry

2 tsp soy sauce

1 tsp whole Sichuan pepper

1 star anise

1 pound young turnips (or daikon radish or rutabaga), peeled and diced



Heat the oil in a large heavy pot and add the bean paste. Stir fry until the oil turns red and it smells great, then add the beef, ginger, scallions, stock, wine, soy and spices. Bring to a boil, then turn down the heat to low and cover the pot. Simmer for 2 hours or more, until the beef is tender. If a great deal of liquid remains in the pot, take off the lid and turn up the heat to reduce it. Add the turnips near the end, letting them cook until tender, about 15 minutes.

You can serve the beef immediately, or refrigerate it, take some of the fat off and reheat the next day. Serve with rice or noodles and a green vegetable.

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From:  http://www.grownorthwest.com/2013/05/turnip-time/


½ pound young turnips with their


2 strips of bacon

salt and pepper



Cut bacon into strips, sauté in a nonstick skillet until crispy, then remove the bacon pieces and set aside. In the bacon fat, sauté diced turnip until fork-tender, then add the greens and continue to cook until they are wilted. Season with plenty of pepper, toss the crispy bacon pieces back in, and serve.

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Japanese Turnip Slaw

From:  http://www.blog.brockmanfamilyfarming.com/2012/06/japanese-turnip-slaw.html



2 tbsp plain yogurt2 tbsp mayonnaise
1/4 tsp freshly grated black pepper
1 tsp honey
4 or 5 turnips, peeled and coarsely grated (use a food processor to make it quick and easy)
1 scallion, finely chopped (optional)
shiso, cilantro, or parsley, finely chopped (optional)



Combine the first four ingredients in a large bowl. Mix in the turnips and scallion. Chill before serving as a side dish or slathering onto burgers or sandwiches.  Chop and toss with the herb of your choice just before serving.

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From:  http://www.waikatohouse.com/2013/01/simple-pickled-japanese-turnips.html


2 bunches of small turnips (like Japanese turnips)
1 1/2 cups water
1/2 cup rice vinegar
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon turmeric

In a pot, bring the water, vinegar, sugar, salt and turmeric to a boil, stirring.  Pour into the canning jar and set aside to cool.

Quarter the turnips and place in the jar with the cooled brine.  Let sit in the fridge for at least a day to develop.

Eat plain or on hot rice.

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From:  http://www.oldcheneyroadfarmersmarket.com/index.php/recipes-a-events/292-roasted-japanese-turnips-with-honey

Prep Time:

Cooking Time:

Servings: 4



20 small golf-ball-size Japanese-style turnips, stems trimmed to ¼ inch, sliced in half lengthwise

1 tablespoon plus one teaspoon vegetable oil

½ teaspoon kosher salt

Freshly ground black pepper

1 tablespoon honey

Pinch of cayenne



In a medium bowl, toss the turnips with 1 tablespoon oil, the salt, and some pepper.

Heat a large cast-iron pan over medium-high heat.  When it is quite hot, coat the pan with the remaining 1 teaspoon oil and add the turnips.  Reduce the heat to medium and toss the turnips.  Sauté, shaking the pan frequently, until the turnips are starting to turn golden brown, especially on the cut sides, and are almost tender but still slightly firm, 8 to 10 minutes.

In a small bowl, combine the honey and cayenne with 1 tablespoon water.  Add this to the turnips and cook, tossing for another few minutes, until the turnips are tender.




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From:  http://www.handpickednation.com/recipes/recipe-baby-japanese-turnips/


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


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 sauté 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.

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