Sauteed Hakurei Turnips With Greens
The hakurei turnip releases its sugars and caramelizes nicely when cooked, but it’s a bit different from traditional turnips in that it’s also delicious raw. Chris Horne of Horne Family Farms was kind enough to share this special recipe with us.
1 bunch of hakurei turnips
2 to 3 tablespoons of olive oil or coconut oil
Salt and pepper
1. Hakurei turnips vary in shape and size, so cut them into equal pieces to ensure even cooking. There is no need to peel them, just chop whole.
2. Roughly chop and reserve the edible greens. Tip: Mix in other cooking greens such as kale or Swiss chard for a more complex taste.
3. Place a cast-iron or saute pan on medium-high heat. Add oil.
4. Add turnips to pan. Keep stirring until they begin to caramelize.
5. After the turnips have started to brown, add greens and stir.
Add additional oil if necessary. Season with salt and pepper to taste.
6. The greens will cook quickly. After a few minutes, shut off the heat and add the mixture to serving bowl.
7. Top with scallions or garden herbs. Enjoy!
1. If this is a side dish, add bacon for smoky flavor and crunchy texture.
2. If this is a main course, top with a fried egg for a delicious breakfast, lunch or light dinner. It also tastes excellent on top of rice and grains.
About Chris Horne
Christopher Horne, 26, has been involved in the local food movement for six years. He has worked as a FoodCorps service member and for Mill City Grows, a Lowell-based organization that promotes health and economic sustainability through food education. In 2017, he graduated from the Learn to Farm program at The Farm School in Athol and now operates a half-acre market garden business, Horne Family Farms, in Londonderry, N.H. Horne Family Farms sells its produce at farmers markets and to restaurants throughout the Merrimack Valley. It also offers a CSA. To learn more about Horne and local farming, check out the “Food, Farming and Open Space” story in the July/August 2018 issue of mvm.
Horne Family Farms