Japanese turnips are small, white, round roots resembling a large white radish. Its tender skin is crisp with a sweet and fresh flavor. The greens have light stems with green round frilly-edged leaves. Japanese turnip greens are edible and have a similar taste to mild mustard greens.
The Japanese turnip is also known by the names of hakurei turnip, Tokyo turnip, kabu, and salad turnip.
Turnip roots are a great source of Vitamin C and the greens are an excellent source of Vitamin A, C, & K. As well as a source of Folate and Calcium.
These turnip roots are excellent eaten raw as a snack or sliced in a salad. They can also be roasted, sauteed, pickled, boiled, or added to soups and stew.
The greens are great sauteed or eaten boiled with the roots or added to soups and stews.
- 1.5 lbs of Roots with tops
- 3 Tbsp Olive Oil
- Salt & Pepper to taste
- Bring a pot of salted water to a boil
- Wash Greens and roots well to remove any debris
- Cut roots into wedges and roughly chop the greens
- Toss greens into the pot and blanch for 1-2 mins.
- remove the greens to cool and drain.
- Heat oil in skillet on high heat, add roots, salt, & pepper and toss until browned slightly.
- Add greens and toss until heated through.
- Season to taste