How to Cook Hakurei Turnips (a.k.a. Japanese Turnips)

[@winc06]

I hated turnips for 60 years till I discovered the lovely little white Japanese turnips at the farmers' market. Looks like a wonderful recipe, but even much more simply cooked they are still wonderful.

[@bethotoole6569]

I love them raw, sliced thin. Wonderful!!

[@Jacob-Vivimord]

You said "low production value", but the glug of that olive oil bottle at 3:23 was ASMR heaven.

[@orcbum]

glup glup glup

[@aeropb]

Looks amazing, my mouth is watering

[@suzaynnschick158]

All your production values are beautiful!

[@maritamanaha1443]

I love my Breville especially the proofing option ❤

[@sashazahradnikova7701]

I love these turnips raw so i never ever thought about cooking them. Will have to consider :)

[@SomeDiscussionRecommended]

I have that convection oven at home! It works great, but fair warning: the buttons aren't reliable after a while. Once you've used the oven for a few months, pressing the oven light button might instead turn the defrost or convection feature on or off, although several more presses will eventually work the setting you want. Be prepared to play a little game of pressing the different buttons until the settings are finally how you want them :D

[@helenrennie]

Ok, so I am not crazy. On my third day, the light button stopped working, but only for 30 minutes or so and then it started working again. I can't reproduce it, so I am trying not to worry about it, but it really shouldn't be happening with a brand new product.

[@akicarus9508]

you have changed my chicken game, i watch all your posts. thank you for your content

[@stellaz2595]

I'll bet the greens are good. I love beet greens, which most people don't realize they can cook. I do them like I do spinach - sauteed in olive oil with garlic and salt, then finish with balsamic vinegar. I have a Cuisinart countertop oven that I bought when my stove oven broke, and I still use it all the time.

[@jackvoss5841]

When I lived in Japan, in the fall they dug up white turnips/radishes that were 8”-10” across, and 4’ long! They provided food for many, many meals. Many many. Courtesy of Half Vast Flying

[@jessezymet5346]

Liking pomegranate molasses and can get it in stores near me, but just wondering: what do we think of balsamic glaze as a substitute? Maybe for those who can't find pomegranate molasses near them (and don't feel like ordering it online for whatever reason). Really enjoyed this dish along with the sunchokes + chard variant. Def. plan to try other puree + salad combinations.

[@helenrennie]

sure, balsamic glaze or any acidity is great.

[@FrinkyBaby]

Thank you for giving me a new way to use these! I get them in my CSA box in the fall, and sometimes run out of ways to use them.

[@GeoQuag]

I just made a delicious Tokyo Turnip salad the day before this one came out. It was from the cookbook “Salad Freak” by Jess Damuck. It’s the kind of vegetable cook book that has changed my perspective on them as much as your videos have! I’m sure you would like it.

[@cassieoz1702]

If you have space, they're easy to grow. I pick mine at golf ball size. I generally avoid purees but I'll try this because i generally eat them raw

[@demon_lover6669]

That thumbnail is perfect, like a toungue in cheek over the top.

[@rachaelhoffman-dachelet2763]

I love turnips, I don’t have the gene to taste certain bitter vegetables, so they only taste sweet and peppery to me. Funny story: I often make a Scottish dish with turnips and potatoes. One day in high school my younger daughter’s theater teacher did a get-to-know-you activity about what everyone had for dinner the night before. My daughter said “Neeps and tatties.” The teacher thought my daughter was using bad words and or making fun in some way, she had to talk fast to get out of trouble! My older son had the same teacher later in the day and the teacher immediately asked him what he had for dinner, hoping to prove my daughter a lier. “Neeps and tatties.” Said my son. The theater teacher looked resigned and walked away shaking his head and muttering about how weird my kids were.

[@JoeAuerbach]

I have that same toaster oven and I love it

[@sprichie5469]

Helen, thanks for this! I'll try it. Do you think this recipe/technique would work with kohlrabi?

[@helenrennie]

The puree -- yes. I haven't tried kohlrabi leaves before. Will have to try that.

[@sararichardson737]

An interesting alternative to potato. I shall try and grow these turnips.

[@paulamcdowell2578]

YUM 🤤 I swear I gain weight every time I watch one of your videos 😂❣️❣️

[@yusefkhan1752]

This is heady though

[@Harold_Pastian]

I have missed you 😊

[@lipamanka]

lol I've been getting these in my community supported agriculture box and I just kind of sautee them up. They are like, my favorite brassica. brassica rapa (the species that has been cultivated into napa cabbage, broccoli rabe, turnips, and bok choy, among other things) is way better than brassica oleracea (cauliflower, broccoli, kohlrabi, kale, cabbage, brussels sprouts, and gai lan, among other things). brassica juncea (mustard green cultivars) is also pretty good. did you know that papaya is in brassicales? that's pretty weird if you ask me. like how did it get in there! I prefer mango. lol.

[@dagnolia6004]

yum

[@asdisskagen6487]

I have heard so much about these Japanese turnips that I wish we could get them in our area. Alas, we only get regular turnips which I despise (although turnip greens are tasty).

[@cesarrecalde536]

I had to watch the first seconds at least 5 times before realizing that she was not in fact saying "Hi gays" 😂At first I was surprised that she knew that meme

[@Magic4599]

My question answered : The leaves and stems of beets are edible and are a source of vitamins and minerals including vitamins A and K, calcium, and potassium.

[@vartatula]

Helen you look great. I haven't been around since you hurt your arm. Hope you're still doing your exercises lol

[@helenrennie]

I am :)

[@jwpark74]

Plastic cutting boards create micro plastics that your family en bd up eating. Wooden cutting boards are more sanititary & green

[@AP-dd3xp]

The signature dish at the Michelin 3 star L’effervescence in Tokyo is Japanese turnip. While I hate vegetables, it was a very dish and meal.