If you ever, as a child, turned up your nose at a turnip (or still harbor a grudge against the polarizing root vegetable), your aversion to anything with the word “turnip” in it is understandable. But bear with us: White salad turnips are nothing like the purple-tinged, potato-like vegetable of your youth. They’re a lot less polarizing, too.

“Technically they’re called Hakurei turnips, but … we were pretty underwhelmed by the response to that and we started calling them ‘sweet salad turnips,’” said Eve Kaplan-Walbrecht, who with her husband manages the Garden of Eve organic farm and market in Riverhead, New York. “Turnips kind of have a negative connotation,” she added wryly.

The name fits, Kaplan-Walbrecht said, because the turnips are excellent in fresh greens salads. When raw, white salad turnips have a mild flavor that gives way to a subtle, juicy sweetness. There’s a spicy kick on the finish, nearly like a radish.

But white salad turnips aren’t just for salads.

“My husband will sauté them with a little maple syrup, which caramelizes them,” she explained. “People also juice them, and you can even stir-fry them with bok choy and stuff. It’s definitely a very versatile ingredient.”

You can also braise the white bulbs in mirin and white soy sauce, or simply glaze them in butter and sugar.

Hakurei Turnip

The Hakurei, or Tokyo, turnip is a Japanese variety that’s crisp, juicy, and delicious raw, as anyone who’s recently cadged a sample at the Keith’s Farm stand can attest. They work wonderfully in salads or slaws, but cooking enhances their natural sweetness. 5 Ninth chef Daniel “Chino” Parilla likes their even-textured density, and plays up the Japanese motif by braising them in mirin and white soy sauce and serving them with hamachi, but he believes they’re versatile enough to go with just about anything. The greens-topped tubers are abundant now at several Greenmarket stands, including Keith’s, Yuno’s Farm, Hawthorne Valley Farm, and Windfall Farms.

Daniel “Chino” Parilla’s Braised Hakurei Turnips

6 Hakurei turnips, tops removed
2 cups cold water
3/4 cup mirin
1/4 cup white soy sauce

Trim turnips and peel with a vegetable peeler. (1) Cut the turnips into sixths and (2) place them in a saucepan with the remaining ingredients. (3) Cover and bring to a simmer over medium-low heat; cook very slowly for about 15 minutes, or until just tender. Let cool to room temperature in the braising liquid, then drain and serve with steamed or roasted fish.

Glazed Hakurei Turnips

Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.)

DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing.
Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2–3 minutes. Season with salt.

Reference: https://www.yahoo.com/food/hate-turnips-give-white-salad-turnips-a-try-89678457156.html
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