Two weeks into my new community supported agriculture program and I’m in love. Friend and fellow blogger Annie Rie referred me to Lancaster Farm Fresh, a cooperative of 75 small-scale, family farmers in Lancaster, Pennsylvania, for the wide variety and high quality of the vegetables it offers. I’ve enjoyed picking up my weekly box and opening it up like a Christmas present.
In addition to some standard spring greens, last week’s box contained tatsoi, also known as Spinach mustard, and baby Hakurei turnips, delicate, mild tasting little radish-shaped turnips. I turned the tatsoi into hummus, which I served with grilled radishes, and I decided to glaze the baby turnips with apples and honey to highlight their already sweet flavor. It’s surprising they lasted long enough to actually cook them, as I was sorely tempted to just chop off the greens and pop them into my mouth one at a time as soon as I tasted them.
The recipe was inspired by one from Bon Appetit, though the original doesn’t have honey, or apples for that matter. I did use the method for cooking the turnips in their glaze instead of tossing them in a glaze I made separately. Here are five other delicious sounding recipes for cooking baby turnips:
- Not Eating Out in New York, Roasted Hakurei Turnips with Israeli Couscous Salad
- Cook Sister, Braised Baby Turnips and Radishes
- From Scratch Club, Hakurei Turnip Salad
- cookstr, Baby Turnips with Apricots and Pistachios
- Blue Apron, Fresh Turnip Green Cacio e Pepe Pasta
- 2 bunches baby hakurei turnips, trimmed, greens reserved
- 3 apples, peels left on, cored & sliced into chunks about the size of the baby turnips
- 2 Tablespoons olive oil
- 3 tablespoons honey
- ½ teaspoon Kosher salt
- Place turnips and apple chunks in a large skillet; add water to cover turnips and apples halfway.
- Add olive oil, honey, and salt; bring to a boil.
- Cook 3-4 minutes until apples are soft - remove apples.
- Continue cooking baby turnips until liquid is syrupy and turnips are tender, about 10 minutes.
- Add apples back to the skillet. Toss apples and turnips in the syrupy liquid.
- Add turnip greens to skillet and cook over medium heat until just wilted, about 2 minutes.