Ingredient Spotlight: Hakurei Turnips
A member of the Brassica family, this root vegetable was originally cultivated in Japan and is noted for its sweetness and delicate, fruity flavor. Unlike traditional turnips, the Hakurei Turnip can be eaten raw, but we really like the buttery taste these have after roasting. They are especially tasty in our Poached Salmon with Almond Pilaf & Glazed Hakurei Turnips.
Not only delicious, this vegetable is also nutritious! Hakurei Turnips are rich in vitamin A, folate, vitamin C, vitamin K, and calcium. They are also full of fiber making for a nice addition to balance out a meal. This variety of turnip is usually difficult to find in stores but is a farmers market favorite!
Also try these favorite recipes from our Past Menus Page:
- Rosemary Roasted Hakurei Turnips, Radishes, Garlic and Shallots over Buttered Lemon Farro
- Sorghum Glazed Turnips, Parsnips & Pears with Farro
- Arugula Salad with Roasted Mushrooms & Turnips