Another delicious member of the brassica family, Hakurei turnips are sweet and mild. Sometimes called salad turnips these are delicious raw, and take on a whole new flavor and texture when cooked. Turnip leaves are also edible and taste similar to mustard greens, and make delicious stir-fries and sautés. Turnip root is high in Vitamin C, and the leaves are high in good source of vitamin A, folate, vitamin C, vitamin K and calcium.
Remove greens and store separately, refrigerated in a plastic bag if you intend to use them. The roots should last for several weeks stored loosely in a plastic bag in the crisper drawer.
Rinse leaves in several batches of cool water to remove dirt, or use our triple-washing method. Separate stems from roots leaving about an icy of stem attached to the root. If using leaves, chop or tear into bite size pieces. Leaves are delicious mixed with lettuce for salad, lightly sautéed, or braised. Roots are very versatile, can be eaten raw, pickled, roasted, and stewed.
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