Before our first CSA pickup of the year, I’d never heard of a hakurei turnip. In fact, I’m not sure if I’d ever even eaten a turnip of any kind (or if I’d ever had a desire to eat a turnip). I certainly had no idea how to cook them, but of course, the fabulous Laughing Stock Farm Cookbook had a suggestion. Roast them with oil, rosemary and salt, it said. I did it and I didn’t really like them. At first, they were yummy, kind of like potatoes roasted with rosemary, but then there was another taste that overpowered the savory taste of the rosemary. It wasn’t until a friend mentioned that she’d roasted them with sweet potatoes that I realized that it was the sweet aftertaste that had bothered me. And what do we do with sweet things? We cover them in maple syrup, of course.
Seriously, these are delicious, which is a good thing because it seems like these turnips will be in season all summer.
Hakurei turnips (just the white parts), diced
Sweet potatoes, peeled and diced
1 tbsp olive oil
1 tbsp maple syrup
1. Preheat oven to 425º.
2. Combine hakurei turnips all ingredients in a large bowl and toss to make sure the vegetables are coated.
3. Pour the contents of the bowl onto a rimmed baking sheet.
4. Roast for 20-30 minutes (until the turnips and potatoes are pokeable and slightly brown).
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