Honey Glazed Baby Hakurei Turnips with Apples

Honey Glazed Baby Hakurei Turnips with Apples

Honey Glazed Baby Hakurei Turnips with Apples

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:

From today's Lancaster Farm Fresh full share box.

From today’s Lancaster Farm Fresh full share box: garlic scapes, swiss chard, purple spring onions, flashy trout’s back lettuce, butter lettuce, bok choy, and asparagus.

 

Honey Glazed Baby Hakurei Turnips with Apples
 
Prep time
Cook time
Total time
 
Delicate, mild-flavored baby turnips are glazed with honey and paired with apples to highlight their already sweet taste.
Author:
Recipe type: Side Dishes
Cuisine: American
Serves: 4
Ingredients
  • 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
Instructions
  1. Place turnips and apple chunks in a large skillet; add water to cover turnips and apples halfway.
  2. Add olive oil, honey, and salt; bring to a boil.
  3. Cook 3-4 minutes until apples are soft - remove apples.
  4. Continue cooking baby turnips until liquid is syrupy and turnips are tender, about 10 minutes.
  5. Add apples back to the skillet. Toss apples and turnips in the syrupy liquid.
  6. Add turnip greens to skillet and cook over medium heat until just wilted, about 2 minutes.

Comments

  1. says

    LFFC is awesome, aren’t they?

    We got salanova lettuce this week. New for me.

    We got yellow chard. The leaves went into a frittata. The stems, I may pickle.

    And, of course, garlic scapes. There will be pesto!

    • elizabeth@threebeansonstring.com says

      I’m having fun with this! Thank you for suggesting it. Is your garlic scape recipe on your site? I’ll have to go look for it. I’m thinking about using some of mine for Korean pancakes, in place of the green onions that are usually in them.

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