Visit a farmer's market in Maine and you will find one thing in abundance this time of year, greens. With a slow start to spring and the planting season, Maine is not quite pumping out the vegetables, but what is available has a lot of character. I've been fortunate enough to find baby carrots, young beets, and delicious hakurei turnips, which have a bite familiar to that of a radish.
With a mild and sweet flavor Hakurei turnips are great sliced raw into a salad or braised in a flavorful broth to deactivate the slight horseradish flavor that some can find overwhelming.
After noticing that I now have a plethora of garlic scales ready for consumption, I figured I'd combine the two and make a small plate to enjoy with the rest of our meal.
Who's a fan of this early summer vegetable? Have a favorite way to prepare turnips?
Braised Hakurei Turnips
serves 2 as a side
- 2 tablespoons butter, ghee, or lard
- 4 garlic scapes, roughly chopped
- 1 bunch Hakurei turnips
- 8 ounces chicken stock or water
- sea salt to taste
- 1/4 cup pine nuts
- 1 tablespoon apple cider vinegar
- 2 tablespoons Nama Shoyu or wheat free tamari
- Chop the scapes, remove the greens from the turnips (add to your next salad), and slice in half.
- Heat a heavy bottomed pan over medium-high heat.
- Melt the butter or ghee then once hot add the scapes. Cook until they begin to turn golden brown then push them towards the middle of the pan and add the turnips, flat side down.
- Cook for a minute of two then pour in the stock. Cover, reduce heat to medium and cook for 8 minutes or so, or until the turnips can be pierced with a knife.
- Add the vinegar and tamari, cook for an additional few minutes.
- Add a touch of salt if desired or serve as is.
- For a creamy sauce, pour the reduced braising liquid along with the scapes into a blender and blend on high with the pine nuts for 45 seconds.
- Pour the sauce into a bowl then top with the tender turnips.