80 Min

GF

V

Warm Orange Glazed Hakurei Turnip Salad

These delicate little white Japanese turnips have become a fixture of farmer’s markets from New York to California to here in Houston. These days, there is a mountain of them at the prolific Plant-it-Forward table stand, a must stop on my weekly trip to the Urban Harvest Farmer’s Market on Saturdays. They can be eaten raw, shaved in salads, dipped into a tangy sauce, or cooked in a stir-fry with rice or noodles. Last week, I decided to slow roast them with spices and orange juice and found them to be so delicious, I had to stop myself from eating them all straight from the pan.

I did not add any more sweetness than the fresh orange juice naturally provided but if you want a true sweet glaze, add a tablespoon or two of sugar. The caramelization intensified the flavor of the turnips and gave them more depth and character. Perched inside a salad, they provided a warm burst of unusual flavor and texture. Do give them a try and be sure to chat with Constant, the Congolese farmer who grows them with great care!

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Cook Time

80 Minutes

Serves

4

Directions

Step 1

Cut the turnips near the tops, reserving green leaves that appear edible. Wash the turnips thoroughly and set aside to dry.

Step 2

In a medium sized frying pan over high heat, warm 3 tablespoons of the olive oil and pop the mustard seeds. Immediately add the turnips and fry on high heat for 2 to 3 minutes, stirring frequently until they get some color on all sides.

Step 3

Add the ginger, orange juice and salt and bring the mixture to a boil. Lower the heat, cover the frying pan and simmer for 20 to 30 minutes or until the turnips have softened.

Step 4

Raise the heat and boil until the orange juice is mostly absorbed. Add the chile powder. Fold in the turnip greens. They will wilt a little but still be delicious.

Step 5

To enjoy them in a composed salad, arrange the lettuce in a large platter or individual little plates. Cut the skin of the oranges and slice them into segments and arrange on the lettuce. Place the warm turnips on the salad greens and scatter the toasted almonds on top.

Step 6

Drizzle the remaining 2 tablespoons of olive oil and squeeze the lemon juice over the entire salad. Serve immediately.

Notes & Variations

The turnips can be made a day or two ahead, refrigerated and can also be served cold.
Instead of making this composed salad, toss the glazed turnips with 4 to 5 stalks of thinly sliced celery and turn it into more of a tossed salad. Add the almonds, lemon juice and olive oil. This salad will keep for a few days in the refrigerator.
The black mustard seeds are not essential, but they do add a nice heat to the turnips. Eliminate entirely or replace with cumin, fennel, or coriander seeds.

Ingredients

4 bunches of Hakurei turnips (roughly 20-22)

5 tablespoons olive oil, divided

1 teaspoon black mustard seeds

1 tablespoon peeled minced ginger

1 cup orange juice

1 teaspoon salt

Generous pinch chile powder

2 medium oranges

1 bunch red or green leaf lettuce

2 tablespoons sliced toasted almonds

Juice of 1 lemon

Step 1

Cut the turnips near the tops, reserving green leaves that appear edible. Wash the turnips thoroughly and set aside to dry.

Step 2

Step 3

Add the ginger, orange juice and salt and bring the mixture to a boil. Lower the heat, cover the frying pan and simmer for 20 to 30 minutes or until the turnips have softened.

Step 4

Raise the heat and boil until the orange juice is mostly absorbed. Add the chile powder. Fold in the turnip greens. They will wilt a little but still be delicious.

Step 5

Step 6

Drizzle the remaining 2 tablespoons of olive oil and squeeze the lemon juice over the entire salad. Serve immediately.

4 bunches of Hakurei turnips (roughly 20-22)

5 tablespoons olive oil, divided

1 teaspoon black mustard seeds

1 tablespoon peeled minced ginger

1 cup orange juice

1 teaspoon salt

Generous pinch chile powder

2 medium oranges

1 bunch red or green leaf lettuce

2 tablespoons sliced toasted almonds

Juice of 1 lemon

Notes & Variations

The turnips can be made a day or two ahead, refrigerated and can also be served cold.
Instead of making this composed salad, toss the glazed turnips with 4 to 5 stalks of thinly sliced celery and turn it into more of a tossed salad. Add the almonds, lemon juice and olive oil. This salad will keep for a few days in the refrigerator.
The black mustard seeds are not essential, but they do add a nice heat to the turnips. Eliminate entirely or replace with cumin, fennel, or coriander seeds.

Tags:

80 Min

Tags:

80 Min

TURNIPS ARE HAVING A MOMENT.

At least, in our kitchen they are. Join the fun by making the recipes below!

YOU KNOW YOU WANT TO

Roasted Hakurei Turnips

Turnip Cashew Curry

45 Min

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Dum Roasted Vegetables

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40 Min

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Ghee Roasted Hakurei Turnips

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45 Min

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Green Masala Carrots

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Purple Carrot Salad

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Roasted Beets with Yogurt & Herbs

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Roasted Hakurei Turnips

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Roasted Spring Vegetables

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50 Min

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Sesame Roasted Carrots

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Simple Roasted Carrots

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Beet Mushroom Salad

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Beet Yogurt Salad

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150 Min

Bihari Ghugni Salad

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Bitter Melon Salad

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Bitter Winter Salad

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30 Min

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Black Bean Mango Salad

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Black Channa Salad

30 min

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Breakfast Salad

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20 Min

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Broccoli Orange Salad

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120 Min

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NF

Chaat Masala Beet Salad

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20 Min

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Cherry Cherry Tomato Salad

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120 Min

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Chickpea Sundal Salad

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30 Min

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Classic Bean Salad

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20 Min

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Cucumber Radish Salad

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20 Min

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Drunken Fig Salad

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15 Min

GF

Fig Yogurt Salad

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Fruit Chaat

In New Delhi, for almost a decade, there resides a sweet fruit chaat vendor tucked away near the famous Janpath street market. Depending on the time of year, his choice of fruits and vegetables varies. He rides his bike every morning with a fresh load of fruits and vegetables, hands out fruit chaat all day until his stock is over. Mango, melons, cucumber, papaya, pineapple, apples, or bananas are cubed and laid out on a banana leaf plate and sprinkled with chaat masala. Sometimes, strawberries will show up in the mix. A squeeze of lime and he hands it to you with a smile. If it can be eaten raw, any vegetable or fruit is fair game for fruit chaat. Usually, chaat masala is a combination of toasted ground cumin, chile powder, amchur (dried mango), salt and more. Black salt, a sulfurous rock salt native to India, is a common but not essential component of chaat masala. It’s an explosion of flavors – give it a try this summer with the fruits and vegetables at hand!

30 Min

Goat Cheese, Beet & Sage Salad

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30 Min

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Green Bean Salad

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20 Min

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Green Garbanzo Bean Salad

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30 Min

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Green Papaya Salad

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20 Min

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Green Salad

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10 Min

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Heirloom Tomato Salad

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15 Min

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Herb Salad

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Jain Cabbage Salad

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Jicama Salad

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Lentil Parsley Salad

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Local Heirloom Tomato Berry Salad

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25 Min

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Mushroom Salad

When I want something meatier for breakfast, I go for this mushroom salad. Satisfying and deeply flavorful yet light and nourishing.

15 Min

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Mushroom Pine Nut Salad

This is a simple ‘anti-pasti’ style salad that can be eaten by itself, on toast for breakfast or added to an omelet.

30 Min

Orange Amaranth Salad

If you are lucky enough to snag the incredible feta cheese from Blue Heron farms, you will have yourself an amazing salad!

20 Min

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V

Pan Roasted Chickpea Salad

In my kitchen, there is no wrong way to cook chickpeas. What I love about this preparation is that it can be made ahead of time and tastes good at room temperature or cold.

20 Min

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V

Peach Tomato Salad

Peaches may be the glory of Texas summers, but they originated in northwest China, along the Yangtze River over 6,000 years ago. Of specific importance were peach blossoms, which were believed to fend off evil spirits and bring vitality. Each new year in China began with peach blossoms hung on front doors to start the year off right. Today, in the sweltering Texas summer, biting into a chilled ripe peach can provide respite — especially when paired with tangy tomatoes and a nutty almond butter dressing.

30 Min

Persimmon Salad

Try this simple salad for a light respite from holiday indulgences.

30 Min

GF

NF

Plum Tomato Salad

Last weekend, about to leave town for a long trip, I was staring down into my fridge, where lay 2 perfect tomatoes from Lightsey Farms and a few black plums I had picked up at the grocery store. Houston Dairymaids, the wonderful cheese shop out on the east side had sent us a big tub of Pure Luck chèvre, a bit of which was sitting in my refrigerator. I turned it all into a salad with a quick goat cheese and yogurt spread and there, a new dish was born!

20 Min

GF

Potato Salad

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25 Min

DF

GF

V

Purple Bean Salad

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20 Min

DF

GF

V

Purslane Orange Salad

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30 Min

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Raw Squash Salad

Crisp, chilled, thinly sliced zucchini and cucumbers spread on a plate, topped with aromatic herbs, toasted walnuts, tiny chunks of aged cheese, and a simple vinaigrette.

30 Min

DF

GF

V

Refrigerator Salad

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45 Min

GF

V

Roasted Brussel Sprout Salad

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40 Min

DF

GF

V

Roasted Cauliflower Salad

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50 Min

DF

GF

NF

V

Roasted Peach Shitake Salad

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45 Min

DF

GF

V

Roasted Radish Salad

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120 Min

GF

Roasted Turnip Salad

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60 Min

GF

Satsuma Paneer Salad

Enjoy it as a light lunch or serve it as a last course in lieu of dessert.

20 Min

DF

GF

V

Shaved Brussels, Cucumber & Mango Salad

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30 Min

DF

GF

V

Skillet Pear & Dandelion Salad

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20 Min

DF

GF

NF

V

Spring Farm Salad

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20 Min

GF

NF

V

Starfruit Sprout Salad

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30 Min

DF

GF

NF

V

Sunchoke Salad

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25 Min

DF

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V

Texas Summer Kale Salad

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25 Min

DF

GF

NF

V

Tomato Avocado Salad

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15 Min

DF

GF

V

Watermelon Arugula Corn Salad

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20 Min

DF

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Watermelon Avocado Salad

No recipe needed, just follow your senses. I hope you get the picture.

25 Min

GF

Winter Citrus Salad

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45 Min

GF

Dum Roasted Vegetables

40 Min

GF

Ghee Roasted Hakurei Turnips

The turnips make a great side or a main dish served over polenta or a pilaf.

45 Min

DF

GF

V

Green Masala Carrots

60 Min

GF

Purple Carrot Salad

120 Min

GF

Roasted Beets with Yogurt & Herbs

Most of us have had our share of hating beets at some point in our lives. If you are still a beet hater, give this recipe a try.

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