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How to cook a turnip

Turnips are crunchy, delicious and extremely beneficial to your health. These “apple-sized” root vegetables are packed with vitamin C, and their leafy green tops are an excellent source of vitamin K, vitamin B and the omega-3 acid ALA. Turnips thrive in cold weather and are best enjoyed in the spring and fall.

Zach Meloy, a chef at Atlanta’s Better Half restaurant, shares a simple technique for prepping and cooking Hakurei turnips.  

How to cook Hakurei turnips

What you’ll need:

  • 1 garlic clove
  • 1 lemon
  • Salt
  • Pepper
  • Cooking oil
  • Whole turnip with greens attached

Cut the greens off at the top of the turnip and then slice them into little 1 1/2 to 2 inch sections.

Pour a little bit of canola oil into a pan and add a whole clove of garlic.

“The idea here is we’re just going to flavor this oil,” says Meloy. “And as soon as you see the clove of garlic caramelize like that, we’re going to add our greens. Hot and fast.”

Cook the greens and then add a squeeze of lemon. In a separate pan, add the cut up turnip.

“You want to make sure it’s a hot pan to add some color to the outside,” says Meloy. “Add salt and pepper. And brown all around for a nice color.”

Put the cooked greens on a plate and add the cooked turnips. Top it off with slices of thinly shaved raw turnip.

“You have this beautiful contrast, almost like three different vegetables,” says Meloy.  “Add a little bit of lemon here and we’re ready to go. Fresh, healthy, delicious and beautiful.”

For more great recipes, click here.

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