Tokyo Turnips

tokyo turnip hakerai.JPG


Hakerai Turnip: Brassica rapa rapa (what a great name!)


Similar to a radish, the salad turnip is sweet, crunchy and, as the weather warms up, peppery.

Salad turnips are rich in Vitamin C, folic acid, and potassium as well as low in calories and high in dietary fiber.

Salad turnips are the bomdiggidy when it comes to versatility, They can be thinly sliced and sauteed, or pickled with other vegetables. Use as you would radish!


Store in your veggie crisper, in the refrigerator.

In the Kitchen

Radish and Spring Turnip Salad

This is a great recipe for anyone who still has leftover radishes in the fridge...or ask Dec for a bunch when you get your bag! It makes a great side dish to serve alongside soy-glazed fish.

Serves: 2


12 small radishes

3 small salad/spring turnips, thinly sliced

1/4 teaspoon toasted sesame oil

1/2 teaspoon rice vinegar

Juice of half a lime

1 tablespoon chopped chives

Coarse kosher or sea salt, to taste


Combine all ingredients in a bowl, and stir gently but thoroughly to combine and coat all the slices. Taste and season with salt (you’ll need salt — start with a little pinch and gradually add it until the flavors “pop” as much as you like.)

Quick Pickled Turnip

This is an easy way to preserve your salad turnips for another couple weeks of good eating if you get backed up.  Plus, who doesn't love a delicious pickle!


1 bunch salad turnips, washed and sliced thinly

1 teaspoon salt

1/2 cup rice wine vinegar

1 teaspoon sugar

1/2 tea black peppercorns, crushed

3 thin slices of ginger


Place turnip slices in a small bowl and toss with the salt. Let rest until there is a pool of liquid on the bottom of the bowl, about 30 minutes. Drain turnips of the salty water and pack into a pint sized mason jar. Add vinegar, sugar, pepper and ginger slices. Apply a watertight lid and shake to combine. Place pickled turnips in the fridge and chill before eating. Pickles can be eaten within an hour of being made and will keep for at least a week or more.

Salad Turnips with Balsamic Glaze


2-3 Tablespoons butter

1 bunch salad turnips, greens removed and saved for another use, roots trimmed and quartered or cut into bite sized chunks depending on size

2-3 Tablespoons water

2-3 Tablespoons Balsamic vinegar

1 Tablespoon sugar or 2 teaspoons maple syrup

Salt and pepper to taste

Minced fresh herb like parsley, dill, or coriander (perhaps from this week's bag...?!) (optional)


Melt butter in pan and add turnips to coat.  Add water and bring to simmer. Reduce heat to maintain slow simmer, cover and cook until tender, about 7-10 minutes.  Uncover pan and add vinegar, sugar, salt, pepper. Increase heat to medium-high while stirring frequently until sauce starts to form a glaze on the turnips.  Serves 2-4.

Declan McGillComment