What Are Hakurei Turnips?

Posted by Eric Siegel on Nov 24, 2014, 7:30:59 AM
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Hakurei Turnips

The snowy white hakurei turnip is a late fall specialty at Michael Docter’s farm in Hadley, MA.

Like a giant pearl pried from the grasp of an underground oyster, these beautiful root vegetables are harvested just after the first frost falls on Winter Moon Farm.

There’s no need to peel the smooth, iridescent skin of a hakurei turnip. In fact, they can even be eaten raw. Uncooked, hakurei turnips are crisper than an apple. They have a bit of a bite, but they’re far milder than a radish.

Raw Hakurei Turnip

Thinly sliced raw hakureis make surprisingly good crudités when sprinkled with a little salt, or you can shave them into a salad along with a spritz of citrus.

Just a few minutes in the oven brings out the buttery undertones and natural sweetness in this hybrid turnip, which was invented in Japan during a food shortage in the 1950s. You can roast, glaze, braise, boil or steam these pearly globes as you would any other root vegetable, but be warned that their high water content may cause them to get mushy if cooked on a low of a temperature for too long.

Hakurei Turnip Recipes

We suggest you throw sliced hakurei turnips into a stir-fry as a flavorful substitute for water chestnuts, and as you might imagine, these turnips make wicked good pickles.

Our 3 Best Recipes for Hakurei Turnips:

 

 

 

Topics: Organic Turnips, Recipes, Beneath The Peel / Digging Deeper, Home Cooking Kitchen Tips, Organic Root Vegetables, New England Local Fruits and Vegetables, miscellaneous, Original Boston Organics Blog

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