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

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How to Cook Hakurei Turnips (a.k.a. Japanese) No two bunches of turnips are the same size, so the measurements are approximate. Roast and Puree the Roots ===================== 1 Lb Hakurei turnips 2 Tbsp olive oil Salt 1/2 cup of cream, stock, or water (or whatever is needed to get turnips to puree) 1-2 Tbsp white miso Preheat the oven to 425F with convection (450F without). Cut the turnips into bite size pieces and spread in a baking sheet that can hold them in a single layer. Sprinkle with salt and drizzle with olive oil. Roast until brown on the bottom, about 20 minutes. Stir and roast until brown on the other side and completely tender, 7-10 min. Cool slightly. Put in a blender. Add enough cream, stock, or water to reach half way up the turnips. Add white miso to taste. Puree until completely smooth. Taste and correct for salt. The puree can be made ahead and rewarmed. Make the Salad with the Greens ======================== Turnip greens 2 tsp pomegranate molasses (or 1 tsp balsamic vinegar and 1 tsp honey or maple syrup) 1 Tbsp olive oil 1 garlic clove grated on a microplane zester Salt Chop the greens and put them into a large bowl. In a small bowl, combine pomegranate molasses, garlic, olive oil, and a generous pinch of salt. Whisk with a fork until smooth. Mix the dressing with the greens adding more salt, pomegranate molasses, and oil to taste. Spread the puree on a plate and top with the salad. Support my channel https://www.patreon.com/helenrennie My cooking classes in the Boston area: http://www.helenrennie.com FACEBOOK: https://www.facebook.com/HelensKitchenCooking/ INSTAGRAM: https://www.instagram.com/helen.rennie