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Harukei Turnip Ideas

Thess mild sweet turnips are great sauteed, roasted, braised, pickled and raw. Here are two quick and easy ideas to get you started

Pickled Hakurei Turnips



  • 1 bunch Hakurei turnips (approximately six, see note)

  • 1 teaspoon salt

  • 1/2 cup rice wine vinegar

  • 1 teaspoon sugar

  • 1/2 teaspoon black peppercorns, crushed

  • 3 thin slices ginger


  1. Wash turnips well and slice them thinly on a mandolin. Place turnip slices in a small bowl and toss with the salt. Let rest until there is a pool of liquid on the bottom of the bowl, about 30 minutes. Drain turnips of the salty water and pack into a pint sized mason jar.

  2. Add vinegar, sugar, pepper and ginger slices. Apply a watertight lid and shake to combine. Place pickled turnips in the fridge and chill before eating. Pickles can be eaten within an hour of being made and will keep for at least a week.

Sautéed Bok Choy & Hakurei Turnips

By Jenni Ridall Lata - From


  • 1 tablespoon coconut oil

  • 2 tablespoons minced fresh ginger

  • 1 tablespoon minced garlic

  • 1 ½ pounds baby Bok choy, trimmed and halved lengthwise

  • 8 ounces hakurei turnips, trimmed and cut into 1/4-inch-thick wedges

  • 1 chili pepper, such as Fresno or bird's eye, thinly sliced

  • 2 tablespoons water

  • ¾ teaspoon kosher salt

  • ½ teaspoon toasted sesame oil


  1. Heat coconut oil in a large skillet over medium heat. Add ginger and garlic; cook, stirring constantly, until soft and just starting to brown, about 3 minutes.

  2. Add Bok choy (in batches if necessary), turnips and chili. Add water and salt. Cook, stirring frequently, until the Bok choy and turnips are tender, 5 to 7 minutes.

  3. Drizzle with sesame oil before serving.

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