Hakurei turnips are a small, delicately flavored Japanese variety that will win over even the harshest turnip critic. If you can't find them, use another small turnip like the Tokyo, or substitute with red radishes. Lo advocates using the whole turnip, from bitter, leafy-green tops to sweet roots.
Ingredients
Makes 10 servings
Preparation
Step 1
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.
Step 2
Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2-3 minutes. Season with salt.
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Reviews (14)
Back to TopHad never eaten turnips before let alone heard of hakurei turnips. Joined a CSA for the first time and looked for a recipe. This one was terrific. The taste was unique and delicious. Will definitely make again.
margaretmelrose
5/27/2020
Okay, I admit, I was really skeptical of this recipe, and I'm not crazy about turnips, but after receiving a bunch of hakurei turnips in my CSA and reading the positive reviews, I decided to give it a try. I'm so glad I did!! My husband and I both loved it! I had a bunch of turnips and a bunch of red radishes, so I decided to make both together, and it worked beautifully. I would definitely make this again.
Anonymous
10/20/2017
This recipe is my favorite way to use up small turnips or radishes (I tried it once with larger turnips, by cutting them into chunks, and they got too mushy). It has everything: sweet, salty, buttery, but also earthy. My one complaint is that "a bunch" can be many different sizes, so a weight measurement would help people to reproduce this recipe more accurately (especially when they are pulling the turnips out of their own garden rather than buying in bunches). I make this constantly during radish season and love how the Easter Egg or French Breakfast radishes make a pink glaze. Just as tasty as hakurei turnips, but with a pretty bonus. I do usually have to pull the vegetables out to reduce the glaze around the greens, then add them back in at the end to not overcook them. My partner considers this one of his favorite recipes I make.
MeanGreenBean
Seattle, WA
1/22/2016
These were fine but nothing special.
Anonymous
11/18/2015
Loved this. I had picked up some baby Tokyo turnips at my local farm and needed a recipe. I served them alongside miso-glazed salmon steaks (also from Epicurious) for a special Japanese-inspired weeknight dinner. The turnips developed a nice brown glaze. The two recipes were a wonderful combination.
pinkhockey75
Sonoma County, CA
11/6/2015
Made the dish exactly as described. Oh so delicious!!
AquaXO
Canada
5/13/2015
I've made these a number of times as written. Having seen an episode of America's Test Kitchen where Brigitte cooked new potatoes similarly. I adapted the slight changes in cooking method that she used for the potatoes and the turnips came out the best ever. I split the turnips added them to the pan with the butter, making sure they were on the round side, not the cut one. Added chicken stock rather than water, after half-way through cooking, added 2t sugar and turned the turnips over. I let them continue cooking 'til all water was evaporated and they carmelized a little. I stirred them around in the remaining glaze. Next time I'll add a little fresh thyme when adding the water. I'm not ever one to review anything but the recipe as written. It's very good. No question. Making the above slight modifications knocks it out of the park.
br02116
11/23/2014
The first crop of these little beauties appeared in my CSA from Great River Farms (Wayward Seed). So tasty and best of all I have all the ingredients on hand. Can't wait to get some more.
Einer2
Hilliard, Ohio
6/27/2014
I'm not crazy about turnips, but got the Hakurei variety in a CSA box. This recipe makes me hope I get them again soon. I especially liked how the bitter greens tasted with the sweet glaze.
MeanGreenBean
Seattle, WA
11/13/2013
Last year sharing a csa I was confronted with Hakurei turnips. I had no idea how to cook them. I found this recipe on epicurious.com and tried it. They are really delicious and this recipe is so easy. Read More http://www.epicurious.com/recipes/food/reviews/Glazed-Hakurei-Turnips-368274#ixzz2YNkbAkoV
eshelling
Bridgeport, CT
7/7/2013
Turnip perfection! My husband goes to the farmer's market just for the Hakurei Turnips for this recipe.
amyroberts
Phoenix, Az
4/30/2013
We had the hakurei turnips from Chino Farms here near San Diego. This recipe is perfect for them; usually I just eat them raw as they are so sweet and crips.
Anonymous
San Diego
11/29/2012
I used medium-sized red turnips, quartered. More water was needed as the beets took about 10 minutes longer to cook, but the sweet glaze was a great complement to the spicy turnip taste, and the presentation was striking.
SenoraM
Winchester, MA
6/23/2012
This recipe was amazing. We used organic easter egg radishes and purple-topped turnips...the radishes and turnips taste like pure candy with the glaze and is complimented by the savory radish and turnip greens. Can't wait to make it again.
deangriffin777
Phoenix, AZ
1/16/2012
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