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Glazed Hakurei Turnips

  • 3 bunches baby hakurei turnips, baby turnips, or red radishes (about 2 lbs), trimmed, greens reserved- I use red turnips for this too.
  • 1/4 cup (1/2 stick) unsalted butter - I use 1/4 cup olive oil instead
  • 3 tbsp. sugar
  • salt
 
Place turnips in large skillet and add water to cover turnips 1/2 way.
 
Add sugar, butter, and a large pinch of salt
 
Bring to a boil.
 
Cook, stirring occasionally, until the liquid is syrupy and turnips are tender, about 15 minutes.  (If turnips are tender before liquid has reduced, use a slotted spoon to transfer them to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) This can be done about 4 hours ahead of time and rewarmed again. 
 
Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted (about 2-3 minutes). Season with salt.
 
(For the last step, if turnip greens have been cut off of the turnips in CSA box- meaning, no greens on your turnips-, I skip this step)