Hakurei Turnips with Ginger, Mint, and Brown Butter

Sweet Hakurei turnips, tops and all, are an early Autumn favorite.

A few years ago, we started getting these lovely little Hakurei turnips at our local farm stands. Sweet, crunchy, with only a mild turnip flavor, I almost hesitate to refer to them as a turnip at all! They are a vegetable unto themselves. The tops are delicious as well, so this is a wonderful two-for-one vegetable to be enjoyed together or separately. They are full of vitamins, minerals, and fiber and low in starch.

Quick, easy, delicious

Cook these simply, a quick steam until tender, a quick stir-fry, a toss on the grill, or a roast in the oven with other Autumn vegetables. It’s all delicious. Or eat them raw in salads and slaws!

Here, we steamed them, tops and all, then a quick bath in lemon, ginger, mint, and brown butter. I’ve found quartering the turnips carefully, keeping some of the greens attached to each piece, makes the best size so that when steaming the turnip and the greens are done at the same time.

To steam, I use my 12” stainless steel deep skillet fitted with my basic little steam basket spread out fill size and covered with the lid tightly. You could also use a bamboo steamer.

From root tip to stem end, every inch of these sweet little treasures is devilishly edible.

Hakurei Turnips with Ginger, Mint, and Brown Butter

  • 5 or 6 Hakurei turnips with tops
  • Zest and juice of one juicy lemon
  • 1 tbsp. grated fresh ginger
  • 1 tbsp. finely minced fresh mint
  • 1 tsp. honey
  • 4 tbsp. unsalted butter or vegan butter

            Gently wash the turnips, making sure to get all the grit out of the tops. Trim the bottoms if you like, but it is not necessary, nor is peeling them. Slice them in quarters, slicing through the tops as well so each quarter gets some of the tops.

Place in a steamer and cook until the bulbs are tender when pierced with a knife, about 10 to 12 minutes depending on size.

While the turnips are steaming, combine the zest and juice, ginger, mint, and honey. 

Remove the basket from the streamer and put turnips in a large bowl. Dump the water out of the steaming pan and add the butter over medium-high heat, swirling the pan while the butter melts. Continue swirling until the butter solids start to brown and you smell a nutty fragrance. Immediately add the lemon mixture and blend. 

Pour over the turnips, add salt and pepper to taste, and toss gently. Plate and enjoy!

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11 Comments Add yours

  1. Love these. I just made a soup with them. So good! 🙂

    Liked by 1 person

    1. They really are delicious and unique, and in a soup I’m sure they are perfect! I’ve tossed them in with other veggies for a soup, but never by themselves; need to give it a try!

      Liked by 1 person

  2. Turnips have such a lovely flavor! The combination must be really delicious 😋

    Like

  3. Hakurei Turnips with Ginger, Mint, and Brown Butter

    Liked by 1 person

  4. love this! such a great combination of flavours!

    Liked by 1 person

    1. Classics together! Always delicious!

      Like

  5. I have never seen or heard of Hakurei turnips! What a creative way you have prepared them!
    Jenna

    Liked by 1 person

    1. Thank you Jenna! Now that you’ve found this article, you’ll see them everywhere!

      Like

      1. I hope so, I would love to try them!

        Liked by 1 person

  6. Carolyn Page says:

    As with most of your suggestions, Dorothy, I googled the hakurei turnip and, yes, I can buy the seeds here in Australia. However, as they are cool weather growers I’ll have to wait until the end of our summer (hot hot) to sow them. Can’t wait.
    As for you up there in ‘Fall’ – enjoy!

    Liked by 1 person

    1. I’m so glad you can get the seeds! Enjoy your warm days! We are still having lovely weather, here in the middle of fall foliage season.

      Liked by 1 person

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