Hackurei Turnips are a beautiful vegetable to work with. There golf ball size with the texture of a radish and a unique turnip flavor that is mild but with a little snappiness and depth to it.
They beg for light braising but also great raw. The greens are good steamed or stir fried. They are not tender like a bok choy leaf but have a very nice flavor.
This was my first ever crop of Hackurei at Twisting Roots They were relatively easy to grow and though there were a few blemishes and tiny worm bites they were easily trimmed to look nice.
No need to peel them but are nice halved or quartered and browned in a skillet or the bbq.
Braised Hackurei Turnips with Balsamic Glaze
6-10 Hackurei Turnips
2 tablespoons olive oil
Salt and Pepper
1/2 cup Chicken Stock
2 tablespoons Balsamic Glaze
1 tablespoon Soy sauce or Miso paste
2 teaspoons sesame oil
1. Cut the greens from the Hackurei turnips leaving an inch of the stem.
Reserve the greens
2. Quarter or halve the turnips depending on the size. If they are very small use the whole thing.
3. Heat the oil in the skillet, add the turnips, salt and pepper a bit and cook to brown.
4. Add the chicken stock, cover and simmer for about 15
minutes until they just become tender.
5. Remove and keep in a holding pan and cover with foil or place covered in the oven to keep warm.
Add the greens and simmer till tender which can take 10 to 20 minutes. Check for flavor, salt and pepper if needed.
Arrange the greens on a platter then the turnips and spoon some balsamic glaze over them.
Some seasoning options are to flavor the stock with a tablespoon of soy sauce or miso paste, and add a teaspoon or 2 of sesame oil when you are browning the turnips.