How to Cook Hakurei Turnips (a.k.a. Japanese Turnips)
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- Опубліковано 17 вер 2024
- How to Cook Hakurei Turnips (a.k.a. Japanese)
No two bunches of turnips are the same size, so the measurements are approximate.
Roast and Puree the Roots
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1 Lb Hakurei turnips
2 Tbsp olive oil
Salt
1/2 cup of cream, stock, or water (or whatever is needed to get turnips to puree)
1-2 Tbsp white miso
Preheat the oven to 425F with convection (450F without). Cut the turnips into bite size pieces and spread in a baking sheet that can hold them in a single layer. Sprinkle with salt and drizzle with olive oil. Roast until brown on the bottom, about 20 minutes. Stir and roast until brown on the other side and completely tender, 7-10 min. Cool slightly. Put in a blender. Add enough cream, stock, or water to reach half way up the turnips. Add white miso to taste. Puree until completely smooth. Taste and correct for salt. The puree can be made ahead and rewarmed.
Make the Salad with the Greens
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Turnip greens
2 tsp pomegranate molasses (or 1 tsp balsamic vinegar and 1 tsp honey or maple syrup)
1 Tbsp olive oil
1 garlic clove grated on a microplane zester
Salt
Chop the greens and put them into a large bowl. In a small bowl, combine pomegranate molasses, garlic, olive oil, and a generous pinch of salt. Whisk with a fork until smooth. Mix the dressing with the greens adding more salt, pomegranate molasses, and oil to taste.
Spread the puree on a plate and top with the salad.
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I hated turnips for 60 years till I discovered the lovely little white Japanese turnips at the farmers' market. Looks like a wonderful recipe, but even much more simply cooked they are still wonderful.
I love them raw, sliced thin. Wonderful!!
You said "low production value", but the glug of that olive oil bottle at 3:23 was ASMR heaven.
I love turnips, I don’t have the gene to taste certain bitter vegetables, so they only taste sweet and peppery to me. Funny story: I often make a Scottish dish with turnips and potatoes. One day in high school my younger daughter’s theater teacher did a get-to-know-you activity about what everyone had for dinner the night before. My daughter said “Neeps and tatties.” The teacher thought my daughter was using bad words and or making fun in some way, she had to talk fast to get out of trouble! My older son had the same teacher later in the day and the teacher immediately asked him what he had for dinner, hoping to prove my daughter a lier. “Neeps and tatties.” Said my son. The theater teacher looked resigned and walked away shaking his head and muttering about how weird my kids were.
All your production values are beautiful!
I love my Breville especially the proofing option ❤
When I lived in Japan, in the fall they dug up white turnips/radishes that were 8”-10” across, and 4’ long! They provided food for many, many meals. Many many.
Courtesy of Half Vast Flying
I have that convection oven at home! It works great, but fair warning: the buttons aren't reliable after a while. Once you've used the oven for a few months, pressing the oven light button might instead turn the defrost or convection feature on or off, although several more presses will eventually work the setting you want. Be prepared to play a little game of pressing the different buttons until the settings are finally how you want them :D
Ok, so I am not crazy. On my third day, the light button stopped working, but only for 30 minutes or so and then it started working again. I can't reproduce it, so I am trying not to worry about it, but it really shouldn't be happening with a brand new product.
I'll bet the greens are good. I love beet greens, which most people don't realize they can cook. I do them like I do spinach - sauteed in olive oil with garlic and salt, then finish with balsamic vinegar.
I have a Cuisinart countertop oven that I bought when my stove oven broke, and I still use it all the time.
I love these turnips raw so i never ever thought about cooking them. Will have to consider :)
I have that same toaster oven and I love it
you have changed my chicken game, i watch all your posts. thank you for your content
Thank you for giving me a new way to use these! I get them in my CSA box in the fall, and sometimes run out of ways to use them.
yum
That thumbnail is perfect, like a toungue in cheek over the top.
If you have space, they're easy to grow. I pick mine at golf ball size. I generally avoid purees but I'll try this because i generally eat them raw
An interesting alternative to potato. I shall try and grow these turnips.
I have heard so much about these Japanese turnips that I wish we could get them in our area. Alas, we only get regular turnips which I despise (although turnip greens are tasty).
I have missed you 😊
YUM 🤤 I swear I gain weight every time I watch one of your videos 😂❣️❣️
I had to watch the first seconds at least 5 times before realizing that she was not in fact saying "Hi gays" 😂At first I was surprised that she knew that meme
My question answered :
The leaves and stems of beets are edible and are a source of vitamins and minerals including vitamins A and K, calcium, and potassium.
Helen you look great. I haven't been around since you hurt your arm. Hope you're still doing your exercises lol
I am :)
Plastic cutting boards create micro plastics that your family en bd up eating. Wooden cutting boards are more sanititary & green
The signature dish at the Michelin 3 star L’effervescence in Tokyo is Japanese turnip. While I hate vegetables, it was a very dish and meal.