But a few weeks ago, we received turnips in a couple of our weekly shares from our CSA. They weren’t just any turnips, they were Hakurei White Turnips. After some web investigation, I found that these turnips were called “salad turnips” and were best eaten raw.
I cut a small one up to try. It was crunchy, slightly earthy, but I couldn’t just eat it raw, so I added it to a few recipes in my repertoire.
I replaced the radish (pictured below) in my Radish Canapes with a thin slice of turnip. Not a bad little afternoon snack. I like this snack with dill.
I ran the radishes through the food processor and added them to my Purple Cabbage and Broccoli Slaw. Honestly, I couldn’t even taste them with all of the other veggies in the salad, so if you are a little unsure about turnips this is a great way to mask them when eating raw.
In a large soup pan, add 2 lbs. potatoes, 2 large turnips, 3-4 garlic cloves and cover with water. Bring to a boil and add 2 Tbsp salt. Reduce to a simmer and cook for 20-30 minutes until soft. Reserve a cup of the water and set aside. Drain the rest of the water. With a potato masher, add enough potato water and/or sour cream and smash the potatoes until you get your desired consistency.
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