3 large hakurei turnips, trimmed with greens reserved1/4 cup unsalted butter3 Tbsp. sugarkosher salt to taste
Serves 4.
Hakurei turnips are delicious raw. You can shave them into salads or slaws or simply pop them in your mouth. When cooked, they develop a buttery flavor and when roasted at high temperatures, their sweetness increases. Here’s a simple way make the natural flavors really shine.Trim the turnips and cut the bulbs into 1-inch wedges. Wash and roughly chop the greens. (If turnips come without greens, substitute dandelion greens or chard.) Place turnips and greens in a large skillet. Add water to cover halfway. Add butter, sugar and a pinch of salt and bring to a boil.Cook, stirring constantly until liquid is syrupy and turnips are tender, about 15 minutes. If turnips are tender before liquid has reduced, use a slotted spoon to remove turnips and add them back in once syrup forms.
Coat turnips well in syrup. Season with salt.
Adapted from Bon Appetit