December 13, 2015
Fall ideas for Hakurei Turnips and Kohlrabi
By Linda Dansbury

It seems that most of the time I focus newsletters on methods that will not heat up the kitchen - with this weather I guess I should be doing the same thing!

However, my cooking methods shift in the fall/winter so when Derek sent me this week's harvest I thought about the kohlrabi and hakurei turnips and how I will use them. Both can be eaten raw as a snack or sliced thin and added to salads - which is something I know I have discussed in the past. Here are a couple of things you might not know:

Kohlrabi - they are delicious roasted! I have most often combined them with other fall veggies when roasting, but they are great roasted by themselves. Cut into slices about 1/4" thick and then cut into half moons. Toss in olive oil, sliced garlic, salt and pepper and spread in a single layer on a cookie sheet. Roast in a 450 degree oven for 15-20 min turning occasionally to brown evenly. Remove from oven and sprinkle with grated parmesan cheese. Place back in oven for about 5 minutes or until cheese is melted and slightly browned. Very yummy!!

Hakurei Turnips - if your family likes glazed carrots, this method is likely to be a success! If turnips have tops, remove and reserve. Place turnips into a saute pan and place water halfway up the sides of the turnips. Add about 1 Tablespoon each of butter and sugar and a good pinch of salt. Bring to a boil and simmer, stirring occasionally until tender and liquid is getting syrupy. If turnips are tender before liquid is syrupy, remove turnips to a serving plate and cook liquid down a bit. When to a nice consistency, add the turnip greens (or other if no turnip tops - such as escarole or endive) and cook until just wilted. Add the greens to the plate and serve.