You may have seen a comment on Riverview’s Facebook page about a recipe in the AJC a few weeks ago for hareuki turnips. That’s from my In Season column, and here it is for you. Couldn’t be easier. I noted in my column that all over Atlanta farmers markets, these turnips are called hakurei, but it seems that for much of the rest of the world they go by the name of Tokyo-type.
Ingredients:
2 bunches (about 1 1/2 to 2 pounds) small Tokyo-type turnips with greens 2 tablespoons extra virgin olive oil Sea salt and pepper
Preparation:
Serves: 4
Remove greens from turnips at the neck. Cut off leaves and discard long stems. Reserve leaves. Scrub turnips with a brush under running water. Immerse greens in water, swish around and then lift out. Repeat until no grit remains.
Set turnips on steamer rack over boiling water and arrange greens around them. Cover and steam until turnips are just barely tender, about 5 minutes. Remove cover; remove rack from steamer and allow turnips and greens to dry briefly.
Remove greens and cut into 1-inch sections. Toss with 1 1/2 tablespoons olive oil. Arrange in a wreath or nest on a serving plate. Quarter turnips and toss with remaining oil. Nest in greens. Sprinkle with sea salt and pepper. Serve warm or at room temperature.
Adapted from “Vegetables from Amaranth to Zucchini” by Elizabeth Schneider (William Morrow, $60).