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Roasted Whole Harukei Turnips and Greens

Roasted Whole Harukei Turnips and Greens
Harukei turnips are a small, white, mild Asian variety that we are able to purchase from our local farmers market. They show up early in the season and remind me more of a radish than a turnip. When eaten raw, the flavor is sweet and the texture is crisp and tender. For this reason they make a great addition to salads and slaws. When roasted; the bulbs are sweet and juicy and the greens which are the biggest part of the veggie become wilty and equally delicious; an added bonus.

Harukei Turnips
Like many I jumped on the roasted veggie bandwagon long ago. I love the way these simple roots transform and caramelize in the oven. The interiors become soft and taste sweet like candy. Typically turnips have had a bad rep because of their complex flavor. But like all hard vegetables when prepared correctly they taste magical. In this recipe the turnips are painstakingly washed, (there is a lot of grit in the stems), halved, and cooked in a cast iron skillet a few minutes on the stove-top and then 15 minutes in a very hot oven. They are served with a slight drizzle of vinegar and olive oil. Whole roasted turnips are humble and delicious!


yield: 2 to 3print recipe

Roasted Whole Harukei Turnips and Greens

Enjoy these Roasted Whole Harukei Turnips and Greens, a real treat for the cooler months.
prep time: 20 MINScook time: 20 MINStotal time: 40 mins

INGREDIENTS:

  • 1 bunch turnips (approx. 6 to 8)
  • 3 tablespoons olive oil (divided)
  • 1 teaspoon Maldon salt or another flaky sea salt (divided)
  • 1 tablespoon red wine vinegar

INSTRUCTIONS:

  1. Preheat oven to 425°
  2. Soak in water bath for 15 minutes or so and then rinse turnips and greens thoroughly. Again under running water, with a vegetable brush carefully clean stems, (this is where the dirt will hide). Drain and pat dry with clean kitchen or paper towels.
  3. Preheat a large cast iron skillet on medium-high heat, add oil and then place turnips cut side down in one layer. Cook until sides are just turning brown. Move greens around until moistened with oil and once again place turnips cut-side down. Sprinkle with half the salt. Roast for 15 to 20 minutes (depending on size, longer if necessary), turn greens halfway so they don’t dry out and burn.
  4. Remove from oven, sprinkle on salt, vinegar and olive oil. Enjoy!
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Comments

  1. Karen (Back Road Journal)February 9, 2017 at 12:44 PM

    I'm going to see if someone at our farmer's market are going these turnips. I like turnips and these sound especially good.

    ReplyDelete
    Replies
    1. Cheri Savory SpoonFebruary 9, 2017 at 3:41 PM

      Thanks Karen, they really are unexpected and delicious.

      Delete
  2. Tricia BuiceFebruary 9, 2017 at 3:24 PM

    How interesting! I've never seen these before but will have to hunt them down. They look wonderful Cheri. Thanks !

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    1. Cheri Savory SpoonFebruary 9, 2017 at 3:42 PM

      Thanks Tricia, I have only seend them at farmers markets.

      Delete
  3. Gloria BakerFebruary 9, 2017 at 4:49 PM

    Love this recipe so much!!

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    1. Cheri Savory SpoonFebruary 10, 2017 at 12:52 PM

      Thanks Gloria, the touch of vinegar at the end is what made this so special, (a trick of my grandmas).

      Delete
  4. Anna and Liz RecipesFebruary 9, 2017 at 5:05 PM

    I see turnips from time to time down here in the South, but never knew or even consider doing anything with them, until now! These look wonderful Cheri! Thanks for the inspiration. Xo

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    1. Cheri Savory SpoonFebruary 10, 2017 at 1:01 PM

      Thanks Anna and Liz, this Harukei turnip is really wonderful, hope you can find them where you are.

      Delete
  5. Gerlinde de BroekertFebruary 9, 2017 at 7:29 PM

    I have a blogger friend that loves turnips. I will make sure she gets this recipe. If I see the turnips at our farmer's market I will try your recipe.

    ReplyDelete
    Replies
    1. Cheri Savory SpoonFebruary 10, 2017 at 1:20 PM

      Thanks Gerlinde, I've only seen these turnips at one of the local farmers markets, not sure if they all grow them or not. Take care!

      Delete
  6. Tandy | Lavender and Lime (http://tandysinclair.com)February 9, 2017 at 8:02 PM

    I wish we got such an amazing array of vegetables here. I would try these just to see if Dave would eat them. He doesn't like regular turnips.

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    Replies
    1. Cheri Savory SpoonFebruary 10, 2017 at 1:37 PM

      Hi Tandy, if he likes breakfast radishes he might like these, they are similar in taste.

      Delete
  7. Angie's RecipesFebruary 9, 2017 at 10:03 PM

    I was in local market yesterday..and totally disappointed. You couldn't even find regular kale there..let alone those gorgeous turnips.

    ReplyDelete
    Replies
    1. Cheri Savory SpoonFebruary 10, 2017 at 1:39 PM

      Hi Angie, oh I'm sorry, sometimes I forget how fortunate we are here in the desert this time of year, come summer you can't even find a veggies farmers market.

      Delete
  8. Anu - My Ginger Garlic KitchenFebruary 10, 2017 at 1:38 AM

    Harukei turnips are so new to me — they look so adorable that I can them even without roasting. But I am sure roasted tastes even more delicious. Loving these tiny beauties. :)

    ReplyDelete
  9. Tania | My Kitchen StoriesFebruary 10, 2017 at 4:38 AM

    I just love roasted turnips they are so sweet. i don't come across them much but they are lovely

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    Replies
    1. Cheri Savory SpoonFebruary 10, 2017 at 2:17 PM

      Thanks Tania, I think so too, these Harukei are nice because they are great raw as well.

      Delete
  10. MonicaFebruary 10, 2017 at 5:38 AM

    Love seeing all the variety of things you cook up. I love that we discovered the magic of roasting veggies and you're so right about how hard veggies transform when cooked a certain way. This looks delicious.

    ReplyDelete
    Replies
    1. Cheri Savory SpoonFebruary 10, 2017 at 2:24 PM

      Thanks Monica, roasted veggies are my favorite, sometimes I cook up extra and have then on toast for breakfast with a fried egg.

      Delete
  11. David @ SpicedFebruary 10, 2017 at 7:45 AM

    We've been riding the roasted veggie train for a while now...it's perfect when you need to fill your plate, but you're still watching calories. :-) I should try making some greens here soon. I love 'em! Reminds me of my days living in the South. And I'm loving the addition of a bit of vinegar here. Sounds awesome, Cheri! :-)

    ReplyDelete
    Replies
    1. Cheri Savory SpoonFebruary 10, 2017 at 2:33 PM

      Thanks David, we have been eating lots of veggies here as well. The addition of vinegar was a trick I learned from my grandma. Take care!

      Delete
  12. graceFebruary 10, 2017 at 8:25 AM

    i'm not sure i've ever eaten a turnip, can you believe it?! i've certainly never seen any that looked like these, but i love your preparation method. :)

    ReplyDelete
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    1. Cheri Savory SpoonFebruary 10, 2017 at 4:52 PM

      Thanks Grace, I never actually ate turnips until 10 years ago, though I am fixated on them right at this moment.

      Delete
  13. UnknownFebruary 10, 2017 at 1:07 PM

    I love turnips but sadly rarely make them. These look delicious, Cheri!

    ReplyDelete
    Replies
    1. Cheri Savory SpoonFebruary 10, 2017 at 4:53 PM

      Thanks Marcie, they are my new favorite veggie at the moment.

      Delete
  14. SavoringTime in the KitchenFebruary 10, 2017 at 2:16 PM

    You are so lucky to have an open farmers' market now, Cheri! I would love to try these little beauties. I've never tried turnip greens but I do love beet greens. I'll bet they taste fairly similar. What a beautiful way to cook them!

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    1. Cheri Savory SpoonFebruary 11, 2017 at 6:11 AM

      Thanks Susan, yes I think they taste very similar and I probably wouldn't be able to tell the difference.

      Delete
  15. GingiFebruary 10, 2017 at 3:36 PM

    OH WOW!! I need to find these at a Farmers Market now!! - http://www.domesticgeekgirl.com

    ReplyDelete
  16. The Ninja BakerFebruary 10, 2017 at 11:28 PM

    Mmm. I'm all in! Beautiful atop ramen, too =) Love how you get your veggies from the Farmers market.

    ReplyDelete
    Replies
    1. Cheri Savory SpoonFebruary 13, 2017 at 4:53 AM

      Hi Kim, yes this would be perfect with ramen. Thanks!

      Delete
  17. Linda @ Life and LindaFebruary 11, 2017 at 2:32 AM

    Lovely dish Cheri. i don't believe i have ever had these. Thanks for the tips. Nothing better than farm fresh veggies.

    ReplyDelete
  18. KellyFebruary 11, 2017 at 5:04 AM

    What a great side dish! Love roasted veggies - these turnips look delicious!

    ReplyDelete
  19. AnonymousFebruary 11, 2017 at 8:23 AM

    Cheri, these look amazing. I buy them at the Farmers Market in the summer and saute them in butter- but they never have the greens attached to them! So pretty and appetizing with the greens!

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    1. Cheri Savory SpoonFebruary 13, 2017 at 5:14 AM

      Hi Peggy, I will have to try these with butter, I bet they are delicious!

      Delete
  20. handmade by amaliaFebruary 11, 2017 at 8:51 AM

    I've not seen these turnips before, I'll try to find them.
    Amalia
    xo

    ReplyDelete
    Replies
    1. Cheri Savory SpoonFebruary 13, 2017 at 5:14 AM

      Hope you get the chance to try them Amalia, take care!

      Delete
  21. Cocoa and LavenderFebruary 11, 2017 at 10:23 AM

    Cheri - I have only eaten Harukei turnips raw and salad. I've never even thought of roasting them! Wait, that's not true! I want to use them in the soup, but you would never have known it. I think it was a waste of the turnips. Hope you're staying cool this weekend!

    ReplyDelete
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    1. Cheri Savory SpoonFebruary 13, 2017 at 5:21 AM

      Hi David, can't believe how warm it is at the moment, hoping for a least one more good cool down. The Harukei are my favorite at the moment, I tend to fixate on a veggie for a while, cooking it all different ways before I move on. My poor husband;)

      Delete
  22. Denise BrowningFebruary 11, 2017 at 10:58 AM

    What healthy yet appetizing side dish! I will have to try it soon. Love your blog, Cheri!!!

    ReplyDelete
  23. Karen LuvswesavoryFebruary 11, 2017 at 8:30 PM

    Hi Cheri,
    They can easily be mistaken as radish though I've not seen these small turnips here. An interesting roasted dish and looks yummy!

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    1. Cheri Savory SpoonFebruary 13, 2017 at 5:25 AM

      Hi Karen, I think they can be as well especially when they are small.Take care!

      Delete
  24. laura dembowskiFebruary 12, 2017 at 12:58 PM

    I have never cooked turnips, but they sound like a great way to bust out of a vegetable rut.

    ReplyDelete
    Replies
    1. Cheri Savory SpoonFebruary 13, 2017 at 5:26 AM

      Thanks Laura, they certainly are, they are not bland by any means.

      Delete
  25. Inger @ Art of Natural LivingFebruary 15, 2017 at 7:27 PM

    These are really beautiful prepared like this. I'll have to see if my CSA can send out some turnips like this next summer.

    ReplyDelete
    Replies
    1. Cheri Savory SpoonFebruary 17, 2017 at 7:32 AM

      Hope you can get ahold of the Harukei variety they really are delicious.

      Delete
  26. Big Rigs 'n Lil' CookiesFebruary 18, 2017 at 3:50 PM

    Just this morning, I was wondering if we should try planting turnips. You have given them a bump up on the list as this sounds so good!

    ReplyDelete

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