I didn’t think fast enough to take a picture of my Japanese Turnips before I cut them up…so I found this picture here .
The first time my CSA (Community Supported Agriculture) box included japanese turnips I had no idea what they were, how to cook them or what they would taste like. Now, I am so excited when I see them, they are delicious.
I have made this recipe several times and I have started to use it as a base recipe.
Recently, I had some zucchini that I wanted to eat and thought the texture and color would compliment the turnips so I added the zucchini in.
Here are my additions to the recipe:
I use grape seed oil (or coconut oil) when cooking almost everything. Both of these oils have a higher smoke point and can cook at a higher temperature than Olive Oil before they break down and essentially burn.
I added 1 medium-sized zucchini
I used 4 small turnips
I love this as a side dish to hot dogs or brats, chicken and rice, or as left overs for lunch. It is actually good hot or cold. I prefer hot.
How do you cook these delicious turnips? I am always looking for a new recipe to enjoy.