Hakurei Turnips and French Breakfast Radishes

Hakurei Turnips & French Breakfast Radishes - Farm Fresh

My farm share boxes have been coming weekly now that its late spring here in New Hampshire. So many delicious veggies to try and you might be wondering what to do with all these veggies?
I have got you covered with some delicious Farm to Table recipes!

Hakurei turnips aka Japanese turnips are sweeter and milder than the turnips you may have tried, they can be eaten raw and are very tasty but cooking them brings out a sweetness that is delicious!

French breakfast radishes are a bit sweeter than radishes we normally eat in a salad. The French like to eat them raw, dipped in sweet butter, sprinkled with salt and pepper along with a crusty French bread. These also get sweeter when you cook them!

Check out these recipes and give them a try!

Roasted Radishes and Turnips

Ingredients:

One or more bunches each of farm fresh Hakurei turnips and French breakfast radishes

olive oil, salt, pepper, garlic, other seasonings of choice, rosemary and thyme are my picks

Instructions:

Remove the stems from the radishes and turnips and wash the greens well, soaking in water with some salt and pure lemon essential oil* then rinse well, pick out any that are discolored or don't look healthy and pat dry, slicing them into smaller pieces and put aside

Scrub the radishes and turnips and trim the roots, then cut into pieces, you will want them to be about the same in size so if the radishes are long skinny, slice them and cut the turnips into pieces about the same size, toss in a large bowl with olive oil and seasonings

Place the cut veggies on a sheet pan and roast in a 400 degree oven for about 20 minutes, toss a few times and watch to be sure they don't brown too fast

Meantime, using the same bowl, toss the green tops, you should have enough olive oil and seasoning left to lightly coat them

Once the veggies are fork tender, move them to the outer edges of your pan and put the greens in the center, putting them back in the oven for 5-10 minutes to cook the greens and crisp them up

*be sure any essential oils that you use in cooking are food grade-they will show a supplement fact on the bottle and are certified pure tested grade essential oils

Enjoy the roasted veggies warm or cold as is, or make this delicious dressing to top them:

Miso dressing for veggies or salads

Ingredients:

1 Tab miso paste- be sure its organic

2 Tab rice vinegar

1 Tab maple syrup

2 Tab lemon or lime juice

1/4 cup EVOO

fresh or granulated garlic to taste

mix all ingredients and toss over roasted veggies or use on a salad

Glazed Hakurei Turnips

Ingredients:

1 bunch of Hakurei turnips including greens, washed as in the recipe above

1-2 Tab organic grass fed butter

1 Tab Maple syrup

salt to taste

Prepare turnips, cutting them into thick slices or wedges, slice up greens and put them aside

Place the turnips in a large skillet and cover just about half way with water, do not use too much water, you can always add more if needed

Add salt and cook for about 5 minutes or until the liquid begins to reduce and the turnips are no longer hard

Add the butter and maple syrup and continue to cook until the turnips are fork tender and the liquids reduce to a syrup, add the greens and cook til wilted.

Enjoy as a snack or side dish! These were a big hit in my house and did not even make it to the dinner table, we ate them right out of the pan! They are also delicious cold in a salad.

Check out my YouTube channel, Frugal from Scratch to watch this and more healthy can be simple recipes and tips!

Here's to making delicious meals from scratch!

Tresa Rolando Salters

Christian Holistic Health & Fitness coach

@livewellwithtresa