Hinona Kabu Turnips
Brassica rapa var. rapifera | Kabu | Turnip of the Sun | Long Turnip
Hinona Kabu turnips have thin, elongated roots with vibrant purple-red shoulders (the portion which grows above the soil) and bright white tips. The edible leaves are dark green with red veins, growing straight up from the tuber. The roots are mild, spicy with a little bit of sweetness; a mix of turnip with a hint of radish.
Nutritional Value: Turnips are a good source of vitamin C and contain calcium, potassium, and a small amount of phosphorus.
Fresh Hinona Kabu turnips can be stored in the refrigerator for up to a week.
In the Kitchen
These salads are versatile: slice thinly and toss through a fresh salad; roast with your favourite veggies for easy-to-dip-into meal inspiration for the upcoming week; or read on to experiment with a delicious Cherry Blossom pickle!
Roasted Hinona Kabu and Radish
Sweet Hakurei turnips and young radishes are tossed with olive oil and roasted with their greens in this simple and satisfying side dish.
Servings: 4 servings
Author: Just a Little Bit of Bacon
1 bunch radishes
1 bunch Hakurei turnips, or other mild salad turnips
3 tbsp olive oil
1 tsp kosher salt
Move the rack in the oven to the lower middle position. Place the roasting pan in the oven. Preheat oven to 180C.
Slice the greens off the turnips and radishes. Scrub the turnips and radishes well to remove all the dirt and grit from the vegetables, and rinse the greens repeatedly until they are grit free. If you left a little bit of the stem on the radishes and turnips, make sure you clean around it well since dirt collects there. I find scraping around the stem as I wash cleans it up nicely.
Cut the turnips and radishes into wedges. Halve the small ones, and quarter or sixth the larger ones. In a large bowl, toss the vegetables with 2 tbsp of olive oil and 1/2 tsp of salt. Pour the vegetables into the roasting pan, arranging them so most have a flat side down in the pan. Roast for 15 minutes, stirring and turning the vegetables at 7 minutes.
Dry the washed greens to remove most of the water. Roughly chop the greens into bite-sized pieces, then toss them in the large bowl with the rest of the olive oil and the salt. Pull the roasting pan out of the oven, turn and stir the vegetables again and then make a space for the greens. Spread out the greens in the space and return the pan to the oven. Roast for 5 minutes more.
If you want the vegetables and greens even darker and crispier, roast for 2-3 minutes more, but watch the pan carefully since they can go from beautifully brown to burnt rather quickly at this point.
To double the recipe, use two roasting pans so you don't crowd the vegetables.
Sauteed Teriyaki Turnips
Author: Edible Charleston
Cut off all but 1/2 inch of turnip tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop turnip tops and set aside. Slice into 4-6 inch sections and cut in ½ inch thick wedges.
Heat oil in a 12-inch heavy skillet over moderate heat until hot, but not smoking, Add turnips and sauté for three to five minutes until crisp and tender, stirring occasionally. Add soy sauce,sugar and water and continue cooking until liquid is reduced to a glaze.
Remove from heat; sprinkle with chopped turnip tops. Add salt and ground pepper, and serve.
Sakura Zuke, Cherry Blossom Pickled Hinona Kabu Turnips
Author: Adapted from Kitazawa Seed Co
I small bunch (12 pieces) Japanese long turnips (Hinona Kabu)
2 tsp sea salt or Kosher salt (not iodized)
½ c rice vinegar
3 tbsp sugar
Remove the greens from the turnips and set aside for another use. Remove the hairy roots by plucking them or rubbing them off with a coarse towel. Do not peel.
Cut the turnips into thick or thin slices or sticks and place them in a medium colander over a shallow bowl. Sprinkle with salt, place a weighted plate on top and let them sweat for 30 minutes. Brush off the excess salt and liquid and place the turnip in a bowl with a lid.
Combine the rice vinegar and sugar. (Scale up the mixture so that the liquid just covers the turnip.) Heat slightly to dissolve the sugar, if necessary. Pour over the sliced turnips. When cool, cover and marinate for 8 hours or overnight. Store in the refrigerator.