ALL ABOUT SWEET SALAD TURNIPS
Hakurei or Oasis
WhAT TO LOOK FOR
Firm, smooth white roots without splits. Small turnips, no larger than 2 inches in diameter taste best. If possible, choose salad turnips with greens still attached, as they are usually the freshest. The greens are also edible.
EASY STORAGE AND PREPARATION
Remove the tops and refrigerate in plastic bags. The tops will stay fresh for a day or two and can be used as salad greens or sautéed. Rinse when ready to prepare. The turnips keep for a week or more in the refrigerator. Unlike fall turnip varieties, there is no need to peel their tender skins.
Serve white roots raw slices in salads or pickle in vinegar with salt and sugar. Complementary cooking methods are briefly roasting, sautéing or steaming for a few minutes until just tender on the edges. Small, tender greens add flavor to salads and sandwiches. Larger greens are delicious simply sautéed in olive oil with a touch of garlic, salt and pepper. For a treat, cooking them with a tablespoon or two of chopped bacon.
GOOD PAIRED WITH