In Season: What we’re doing with Turnips


Spring turnips are in their peak right now. After a few growing trials, we grow a Japanese variety called Hakurei. They are tender and sweet, even as they get big. The greens are lovely as well.

So, how are we using them in our kitchen? A few ideas are listed below as well as a new recipe for Miso Roasted Turnips and Sauteed Turnip Greens.

  • Thinly slice and add to salads.
  • Slice along with potatoes, onions, and bacon for tasty grill packets.
  • Saute the greens with spinach and top with Parmesan cheese for an easy side dish.
  • Simply roast in the oven along with Spring carrots.


Miso Roasted Turnips and Sauteed Turnip Greens
Serves 2


  • 3 large turnips, thick sliced – greens rough-chopped
  • 1 1/2 Tablespoon butter, divided
  • 1 1/2 Tablespoon white miso, divided
  • Olive oil & pepper
  • 1 garlic clove, thinly sliced


  1. Preheat oven to 400 degrees.
  2. Toss turnip slices with olive oil, sprinkle with pepper. Roast for 15 minutes.
  3. Gently melt 1 Tablespoon butter with 1 Tablespoon white miso.
  4. Remove turnips from oven and toss with butter and white miso mixture. Roast another 5-10 minutes until tender.
  5. Meanwhile, heat small saute pan over medium-high heat. Add 1/2 Tablespoon butter.
  6. Add garlic and toss 30 seconds.
  7. Add turnip greens and 1/2 Tablespoon white miso. Toss until greens wilt.
  8. Plate greens and then top with turnip slices. Serve.
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1 Response to In Season: What we’re doing with Turnips

  1. Pingback: Market – Saturday, June 11 | Capital City Farmers' Market

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