Roasted Hakurei Turnips with Israeli Couscous

adapted from Not Eating Out In New York

Sue Triggs-Rhuda's Hakurei Couscous

Hakurei Couscous submitted by Member Sue Triggs-Rhuda


I’m taking a chance that our first share of the season will include Hakurei Turnips. If not,¬†you’ll thank me for this recipe when they do make an appearance.

What I love most about the Not Eating Out in New York original recipe is the use of the entire turnip, root to tip, and the juxtaposition of the large format couscous against the perfectly roasted turnip. Heaven. Try it, and let us know if you liked it.

1 bunch hakurei turnips with fresh greens
1 cup Israeli couscous
1 garlic clove, minced
1/2 cup chopped red or sweet onion (original calls for 1/4 cup red, I use 1/2 cup sweet)
Splash of Kitchen Garden local Sriracha to taste
Juice from half a lemon
4 – 5 tbsps extra-virgin olive oil (EVOO)
Salt and pepper, to taste

Gail Wakefield's Hakurei Couscous

Hakurei Couscous submitted by Member Gail Wakefield

1. Preheat oven to 425.
2. Trim radishes from greens leaving a little tuft attached to the turnip. Wash greens and turnips, then halve each turnip lengthwise.
3. Toss turnips with 1 -2 tbsps olive oil, salt and pepper to taste. Roast 5 – 10 minutes or until lightly brown. Toss/flip turnips and roast another 5 minutes.
4. Cook couscous according to package directions and chop greens and onion while turnips are roasting.
5. Drain couscous, let cool.
6. Heat remaining EVOO in a saute pan, toss in turnip greens and cook just until wilted, about two minutes.
7. Remove greens from heat, let cool.
8. Toss couscous, greens, onions, lemon juice, and sriracha. Add salt and pepper to taste. Top with turnips right out of the oven and serve. Remind guests turnips are hot. Enjoy!

Updated June 13th with member submitted photos of their creations utilizing this recipe.

Wilted Greens & Hakurei Turnip Salad

One of several benefits to joining the Farm Direct Coop is the opportunity to experience a wide variety of local fruits and vegetables. When I first joined the coop three years ago, I never ate turnips, had never even heard of Hakurei Turnips for that matter!

Fast forward to today and it’s one of many new favorites I look forward to each Spring. As you prepare your first bounty of the season, here’s a quick take on what to do with those lovely white turnips.

"Hakurei Turnips" Photo by Hattie's Garden via Creative Commons Attribution-Share Alike 2.0 Generic License

“Hakurei Turnips” Photo by Hattie’s Garden via Creative Commons Attribution-Share Alike 2.0 Generic License

1 bunch hakurei turnips with greens
1 bunch arugula or lettuce of choice

Clean and chop greens, minus stems. Cut top and bottom of turnips off, then slice up the rest of the turnips as thick or thin as you prefer. I like mine with some ultra thin slice mixed in with some bigger chunks.

2 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
1 tbsp olive oil (or 2tbsp of the same if you only have 1 on hand)
1 tbsp local honey
1 1/2 tbsp dijon mustard
2 tbsp sunflower or pumpkin seeds
*optional 2 tbsp nut of choice such as walnuts
*optional croutons

In a saucepan, heat olive oil just until warm. Add seeds and nuts, if using. Toast gently. Add remaining wet ingredients and whisk to combine. Warm through and reduce to desired thickness. Remove from heat and toss with salad. Greens should wilt gently, bringing out the flavors and creating a unified salad. Top with croutons, if using, and enjoy immediately. *Note* If your dressing is boiling vigorously, let cool for one minute before tossing with salad.