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.
When I was cooking these turnips for the first time I found this recipe from A Fridge Full of Food it is very simple and remarkably tasty.
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.
The recipe from A Fridge Full of Food calls for a lot of garlic. So, I didn’t add any seasonings or oil to compensate for the zucchini.
Here are my additions to the recipe:
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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.
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I added 1 medium-sized zucchini
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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.
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I like them pickled in a bit of rice wine vinegar
Hmmm sounds interesting. I have really started to like most anything with rice wine vinegar. I have never pickled anything (yet!), I may have to try it.
Those harukei turnips are so sweet and nutty that I actually like them raw. When I do cook them, greens and all, I do it in sesame oil with a bit of soy sauce and hot red peppers. Enjoy.
Interesting, I would have never just started chewing on one…I bet they are good. Sesame oil and soy sauce, YUM. I will have to try this. Thank you.
I had some turnips in my CSA box sitting in my vegetable drawer for weeks, not knowing what to do with them. Finally the other night I chopped them up and roasted them with asparagus, potatoes, carrots and a few beets. I was fantastically surprised at how tasty they were. I still have some (turnips) so I’m very excited to try this sauté recipe. Thanks again for another great idea!
Good for you Johanna. They really are quite yummy and mild. I hope you enjoy them this way, I sure do.