Mashed Whole Hakurei Turnips

Mashed Whole Hakurei Turnips are an easy and nutritious side dish that you can make with a whole bunch of Hakurei Turnips – the leafy, green tops as well as the white, root portion.

Hakurei Turnips are a root vegetable, harvested in the Fall and Winter and in the United States, are in season October through March.

PREP TIME: 5 MINS

COOK TIME: 9 MINS

yield: 2 SERVINGS total time: 14 MINUTES

– 1 bunch (about 5-6) whole Hakurei Turnips

– 1 tablespoon extra virgin olive oil, or amount to taste

Ingredients

– 1 teaspoon Kosher salt, amount to taste

INSTRUCTIONS

1

Clean and prepare the Hakurei turnips: Cut the greens from the root, soak the greens in cold water for a few minutes, drain and rinse clean.

INSTRUCTIONS

2

Remove the tops and tails from the root. Using a vegetable peeler, peel the root. Cut the root portion into about 1-inch cubes.

INSTRUCTIONS

Using a steamer or large pot with a steamer insert, and 1-2 inches of water at the bottom of the pot bring water to a boil, at the root cubes in, and steam 7-8 minutes or until very tender and soft

3

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