Salad Turnips

• 1 bunch turnip greens, chopped
• 1 cup broth (or 1 bouillon cube)
• 2-3 cups water
• 1 TBLS bacon drippings
• ½ tsp salt, or to taste

Combine all ingredients in pot. Bring to boil and simmer until desired tenderness (traditionally until well done, about 45 minutes). Drain well, check salt, and serve hot.

• 1 cup pecans (or nut of choice)
• 1 bunch salad turnips, roots and leaves,
• thinly sliced (not stringy stems)
• 1-2 cups mesclun greens, chopped

Toss together the above ingredients. Then
pour the following dressing over top:

• 2 TBLS balsamic vinegar
• 1 tsp honey
• 3 TBLS olive oil
• 2 TBLS maple syrup
• Salt and pepper to taste

Kids love these!  As do adults!  Feel free to mix up the herbs to your taste and what you have on had.  Definitely an easy way to eat more veggies!

salad turnips, cut into 1/2" sticks

olive oil

salt, to taste

dried or fresh herbs (oregano, basil, dill, parsley, etc., get creative)

Put prepared salad turnips in a bowl.  Sprinkle with a little salt, drizzle with olive oil to taste, and add fresh herbs.  Mix well and use fingers or toothpicks to serve.  Or serve it as a side dish to a meal.

• 1 bunch salad turnips, washed and sliced thinly
• 1 teaspoon salt
• 1/2 cup rice wine vinegar
• 1 teaspoon sugar
• 1/2 tea black peppercorns, crushed
• 3 thin slices of ginger

This is a summer version of a favorite way to use turnips!  Delicious with scrambled eggs in the mornings.

1-2 tablespoons cooking oil
1 bunch salad turnips, cut into ¾ inch chunks
1 bunch salad turnip greens, stems removed and leaves shredded
¼ teaspoon cumin seeds
¼ cup onion, minced
1 medium-large tomato, chopped
cayenne pepper to taste
salt and pepper to taste

This recipe is an easy dinner solution that takes only 15 minutes to prepare!  You can also substitute other greens like mustard greens, Asian greens, radish greens, kale, or a combination.

1 TBLS cooking oil
1 pound sausage, either loose or in links, your choice of seasonings
Greens from 1-2 bunches of hakurei salad turnips, discard long, stringy stems and chop leaves
salt and pepper, to taste
lemon slices

4 tablespoons butter or oil
1 bunch salad turnips, tops removed and saved for another use and roots chopped into bite sized chunks
1-2 tablespoons honey (to taste)
3-4 tablespoons fresh mint, minced
salt and pepper to taste

This is an easy and very delicious way to make a side dish out of salad turnips.  When roasted, they become soft and juicy with great flavor.  If I'm roasting a chicken or squash or something else in the oven, put these in for a few minutes, too!

1 bunch hakurei turnips, trimmed and greens separated
olive oil
salt and pepper to taste

2 strips bacon, cut into ¼” pieces
1-2 tablespoons oil
1-2 scallions or ½ onion, chopped
1 bunch turnips, roots chopped into bite size pieces, greens washed and chopped, tough stems discarded
¼ lb. mushrooms chopped (optional)
4 cups chicken broth
Salt and pepper

Heat oil in pot on stove to medium. Add bacon and scallion/onion. Saute until softened about 5 minutes. Add turnips, greens, optional mushrooms, and broth. Bring to boil, reduce to simmer, and cook until turnips are tender about 10-15 minutes. Season with salt and pepper and serve.

2-3 Tablespoons butter
1 bunch salad turnips, greens removed and saved for another use, roots trimmed and quartered or cut into bite sized chunks depending on size
2-3 Tablespoons water
2-3 Tablespoons Balsamic vinegar
1 Tablespoon sugar or 2 teaspoons maple syrup
salt and pepper to taste
minced fresh herb like parsley, scallions, etc. (optional)