{In Season} Hakurei Turnips

It’s May.

Around here, that means it’s time to enjoy warmer spring days, plant the garden and divide perennials, watch baby leaves unfold from the trees, splash in puddles and observe the reawakening of dormant house cats everywhere. For me, May is also a time to enjoy eating hakurei turnips.

I first tried hakurei turnips a few years ago when I found them in my CSA share. I was still new to local eating and the varied vegetable scene (aside from supermarket veggies like tomatoes, peppers and other “regular” vegetables). “Oh my,” I thought, “here’s another vegetable that I don’t recognize, can’t pronounce, and have no idea how to prepare.” When I found out that I could eat not only the little white, round turnips but the greens too, my enthusiasm perked up. I love eating vegetables that have multiple edible parts – it must be the recycler in me that loves it so much. Hakurei turnips are low-waste vegetables. You cut off very little of each end for scraps, you can use the leaves which sit on very short stems, and you don’t have to peel each turnip. Yes, you heard correctly, you don’t have to peel them, which means they should be in your “I need a quick weeknight meal” rotation. Want know how I prepare them? It’s easy, tasty, healthy and fast.

By the way, I’ve heard them pronounced all different ways, such as: “Hah-kur-ee,” and “Hah-kur-eye.”

Hakurei Turnip Salad

My favorite way to enjoy hakurei turnips is in a salad. The light peppery sweetness of the turnips shines through. On their own, the leaves aren’t tough but they aren’t exactly tender either. However, with a little warm dressing, they wilt ever so slightly and become tender salad greens. This recipe is a favorite because it’s so flexible. You can add other hearty salad greens, such as arugula and mustard greens, and use sunflower seeds in place of nuts.

Prepare this salad in a bowl and dress it just before serving.


1 bunch, hakurei turnips with greens (5 or 6 turnips)

1 bunch, mustard greens or arugula (optional)

1/4 cup chopped pecans or walnuts or sunflower seeds

2 Tablespoons balsamic vinegar

1 Tablespoon honey

1 Tablespoon dijon mustard

1 Tablespoon olive oil

Prepare the Salad
Rinse and chop into salad-sized pieces the greens from one bunch of turnips and your optional mustard greens or arugula. Put the stems in your compost bucket or freeze them with your other veggie scraps to make stock later on. Put the greens in your salad bowl.

Wash as many turnips as you think you’d like to eat. I usually use 3 or 4. Cut the ends off the top and bottom. Cut each turnip in half and slice thinly. Add the turnips to the greens.

The Dressing
In a small bowl, mix together the vinegar, honey, and mustard.

In a small saucepan, heat the olive oil over medium heat. Add pecans or walnuts or sunflower seeds, then the vinegar mixture. Heat thoroughly and reduce the dressing until it starts to thicken. Remove from the heat, pour over the salad, and toss to coat all the greens. Top with croutons, if desired. Serve at once.

About these ads

Tags: , , , , , , , , , , , , , , , ,

Categories: CSA, recipe, Spring, Vegetables, Vegetarian

Join The {from scratch} Community!

Subscribe to our RSS feed and social profiles to receive blog updates, food swap information and other events. Join our public FLICKR group to share photos of your 'from scratch' endeavors!

25 Comments on “{In Season} Hakurei Turnips”

  1. Elizabeth Kilpatrick
    May 27, 2011 at 12:40 pm #

    I even eat the seconds on these raw while I am bunching them!!

    • May 27, 2011 at 2:08 pm #

      and I eat them raw while selling CSA shares at the stand! Ha Ha!
      (Whoops, was I not supposed to say that out loud?!)

      Hi Elizabeth!

  2. May 27, 2011 at 12:57 pm #

    I cannot wait to eat these again – so happy they’re back! they are awesome fermented the turkish way too! :)

    • May 27, 2011 at 2:09 pm #

      …and could we find this little suggestion of yours on your blog perhaps?! Are we roaring again Tigress?! I’m thinking of doing my recipe recap on Sunday on these turnips and mustard greens. So bring on the link lady!

  3. May 27, 2011 at 6:47 pm #

    The second was is the original Japanese pronunciation, except your syllables are slightly different, with the breaks at: hah-koo-rye (which is actually hah-koo-re-ee slightly smushed together). You must be further south than I am though; we’re not seeing any at the farmer’s market yet.

    I love them raw too! My favorite way to eat them is to slice ‘em and dip into various hummus or white bean dips. (This is one of my classics: Artichoke White Bean Spread)

    • MamaJillian
      May 27, 2011 at 6:51 pm #

      Thanks for the pronunciation clarification GroundCherry! You don’t know how much it means to me… let’s just say it means a lot. It’s one of my favorite veggies and I’ve always wondered about the *correct* way to say it.
      We’re in Saratoga Springs, NY. Pretty far north! May is the earliest we see them here.

  4. Courtney
    May 27, 2011 at 10:29 pm #

    I’m so glad to learn about this type of turnip as I haven’t had them before! I passed them up last week thinking they’d have to be peeled and cooked. Your recipe looks easy and delicious so they will be in my basket this Saturday! Thanks Jillian!

    • May 29, 2011 at 8:16 am #

      Courtney, I’m glad you’re going to give them a try! Let me know what you think of them.

      • Courtney
        May 31, 2011 at 2:20 pm #

        The recipe is a keeper! My family loved it. I used sunflower seeds because that’s what I had the most of and I also cut the turnips into matchsticks which helped them stick to the greens and mix well. Thanks again!

        • MamaJillian
          May 31, 2011 at 2:20 pm #

          Matchsticks! I like it!

  5. Dianna
    May 28, 2011 at 6:54 pm #

    I bought them today and am trying your salad tonight. Thanks

  6. August 7, 2014 at 9:07 pm #

    Soybeans are full of beneficial compounds that are perfect for anti-aging such as amino acids
    and anti-oxidants. , the official medical journal of the
    American Society of Plastic Surgeons (ASPS).
    Searching gonna college or any other public spot, they even make light gold necklaces since they are not
    limited for you to be worn throughout parties simply.


  1. {use it or lose it} My CSA Share Pizza – FROM SCRATCH CLUB - June 29, 2011

    [...] week’s share from Denison Farm included hakurei turnips, broccoli, lettuce, sugar snap peas, parsley, Bok choy, Nappa cabbage and….. is that it?  [...]

  2. Newsletter 5/27 | Kilpatrick Family Farm - August 18, 2011

    [...] this spring treat- you’re missing out. In fact, Jillian, one of our market workers, wrote this post about [...]

  3. Hakurei Turnip Salad with Mustard Greens | Kilpatrick Family Farm - August 18, 2011

    [...] Recipe and further discussion on hakurei turnips can be found on her blog post for the local food blog, From Scratch Club. http://fromscratchclub.wordpress.com/2011/05/27/in-season-hakurei-turnips/ [...]

  4. {recipe} White Bean & Tomato Spread | FROM SCRATCH CLUB - February 5, 2012

    [...] dip packs a lot of flavor and will pair perfectly with a corn chip. Or a veggie straw. Or slice of a hakurei turnip, carrot or black radish (yep, their in [...]

  5. {FSC PODCAST} episode 2: all about csa programs | FROM SCRATCH CLUB - March 28, 2012

    [...] Chances are, we’ll have a post or recipe about it! Hakurei turnips? Jillian has you covered here. Jerusalem artichokes? Why not make Erika’s Jerusalem Artichoke & Beef Enchilads? Try [...]

  6. {weekend reading} Outdoor Farmers Market Edition | FROM SCRATCH CLUB - May 5, 2012

    [...] NEXT WEEK: We announce a special cookbook giveaway, Dianna shares a raised bed garden idea, Deanna shares another post in her series “Pantry 101″ and Britin, I’m sure, will have a heartfelt story from the frontlines of owning a bakery. KFF Hakurei Turnips [...]

  7. {In Season} spring greens & things pesto | FROM SCRATCH CLUB - June 8, 2012

    [...] its energy on building that gorgeous multi-clove bulb for the traditional July harvest) , hakarei turnips, a variety of radish variety and bountiful herbs. Miles eating a scape after he clipped them from [...]

  8. CSA Week #5: Mud | tenlakesfarm - June 18, 2012

    [...] Thanks Todd..Rebecca here for the recipe of the week.  I love hakurei turnips. I am eating them right now in fact. Tonight’s dinner includes  coconut oil with lightly sauteed green onions, turnips, braising mix and bok choy with a lil’ braggs. Topped with some Sunflower seeds and chicken. I found a few recipes for Hakurei tunips to share. You see hakurei turnips are not just any turnip. They are called salad turnips or sweet turnips. They are sweet , tender and mild. Here is a link to a fantastic website of a fellow CSA member (not ours). http://fromscratchclub.com/2011/05/27/in-season-hakurei-turnips/. [...]

  9. {weekend recipe} Salad For Breakfast | FROM SCRATCH CLUB - June 22, 2012

    [...] of watermelon & cucumbers (they loved it!) and I grabbed some spring greens & things, like hakurei turnips and arugula and started chopping. In addition, I grabbed some of our breakfast frittata, made with [...]

  10. roasted black radish and grape quinoa | brooklyn supper - April 17, 2013

    [...] good! Really good even! The flesh is sweeter and more opaque than a typical radish, similar to hakurei turnips, with a slightly creamy, less crisp interior. It has undertones of horseradish, which, after a [...]

  11. Japanese Turnips aka Harukei Turnips|Greenlnig Austin|San Antonio - May 7, 2013

    [...] a simple salad with chopped [...]

  12. Honey Glazed Baby Hakurei Turnips with Apples | three beans on a string - June 5, 2014

    […] From Scratch Club, Hakurei Turnip Salad […]

Start a conversation --> We love feedback!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: