Hinona Kabu turnips have thin, elongated roots with vibrant purple-red and bright white tips. The edible leaves are dark green with red veins, growing straight up from the tuber. The roots boast a mild spicy and sweet flavor; a mix of turnip with a hint of radish. Turnips are a good source of vitamin C and contain calcium, potassium, and a small amount of phosphorus. Hinona Kabu turnips can be eaten both raw, served in salads, pickled or cooked.
Ingredients
- 2 bunches Hinona Kabu turnips
- 1 ½ tablespoons olive oil
- 1 teaspoon sugar
- 1 tablespoon low sodium soy sauce
- ¼ c water
- Coarse kosher salt
- Pepper to taste
Instructions
Cut off all but 1/2 inch of turnip tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop turnip tops and set aside. Peel turnips or leave skin on as it is edible just scrub well. Slice into 4-6 inch sections and cut in ½ inch thick wedges.
Heat oil in a 12-inch heavy skillet over moderate heat until hot, but not smoking, Add turnips and sauté for three to five minutes until crisp and tender, stirring occasionally. Add soy sauce,sugar and water and continue cooking until liquid is reduced to a glaze.
Remove from heat; sprinkle with chopped turnip tops. Add salt and ground pepper, and serve.
Serves 4
