What are salad turnips?
Salad turnips are small, tender, white turnips, with Hakurei being a popular variety. They are generally milder and sweeter than large, purple-topped storage turnips, which can taste sharper. Their skin is thin, and the greens are usually edible too. They are often sold in bunches at farmers’ markets and in CSA boxes in spring and fall.
Do you need to peel salad turnips?
Usually not. The skin on small, young salad turnips is thin and tender. Scrub them well, trim the root tail and the stem, and cook them as is. If a turnip is large, blemished or feels tough, you can peel it. If you are wondering about turnips in general, larger, older turnips are more often peeled than small salad turnips.
Can salad turnips be eaten raw?
Yes. That is what the name suggests. Thin slices are crisp and juicy, and work well in salads with apple, avocado, citrus, or herbs. A simple dressing of olive oil, lemon juice or vinegar, salt, and a touch of honey or maple syrup suits them well. Cooking is optional, but it brings out a different, softer sweetness.
How to prep
- Cut the greens off, leaving a small bit of stem. Save the greens if they look fresh.
- Wash the turnips and scrub off any dirt.
- Trim the root tail.
- Cut into halves, wedges or thick slices. Keep pieces roughly even in size so they cook at the same rate.
Saute or braise in butter
This is one of the simplest ways to cook them.
- Melt a tablespoon or two of butter in a heavy skillet or saucepan over medium heat.
- Add the turnips (wedges or thick slices) and cook, turning occasionally, until browned in places.
- Add a splash of water, cover for a few minutes if you want them softer, and cook until a knife slides in easily.
- Stir in chopped greens and let them wilt for a minute or two.
- Finish with salt and a splash of vinegar or lemon juice.
Small turnips usually cook in about 10 to 15 minutes, though the exact time depends on size and how tender you want them.
Roast salad turnips
Roasting caramelizes the natural sugars.
- Heat the oven to about 400F to 425F (200C to 220C).
- Toss halves or wedges with oil, salt and pepper.
- Spread them in a single layer on a baking sheet.
- Roast, turning once, until tender and browned at the edges. Expect roughly 20 to 30 minutes, depending on size.
Stir-fry
Cut turnips into bite-sized pieces and stir-fry (a seasoned wok works well) over medium-high heat with garlic, ginger and other vegetables until tender-crisp, often about 5 to 7 minutes. Finish with soy sauce, a little sesame oil, and a touch of honey if you like.
Cook the greens
Turnip greens are edible. Rinse them well, chop, and saute with garlic and oil until wilted, as you would lamb’s quarters. They can taste a bit peppery or mustard-like. Only use greens that look fresh and are not yellowed or slimy.
Quick pickled salad turnips
For a tangy topping, slice the turnips thinly, pack them in a jar, and cover with a brine of vinegar, water, salt and a little sugar. Refrigerate for at least a few hours. Keep pickles in the refrigerator.
Flavor pairings
- Butter, olive oil, sesame oil
- Lemon, white wine vinegar, rice vinegar
- Honey, maple syrup
- Garlic, ginger, soy sauce
- Apples, avocado, pecans, fresh herbs such as parsley and chives
Choosing and storing
Look for firm, smooth turnips with no soft spots. If the greens are attached and fresh, that is a good sign. Remove the greens before storing since they pull moisture from the roots. Store the turnips in a bag in the refrigerator crisper, and use the greens within a few days.