Grilled Hakurei Turnips Over Wilted Mustard Greens
Recipe by Chef Liz Crawshaw
Demonstrated at Decatur Farmers Market on April 22, 2017
- 1 punnet Hakurei Turnips @ $4 (Furrowed Earth)
- 1/2 lb Hakurei Turnips @ $2 (King of Crops)
- 2 bunches Mustard Greens @ $5 (Jody’s Farm)
- 1 large Garlic Clove
- 1 small Shallot
- 1-2 TBSP Ghee
- 2 Tsp Safflower Oil (to coat hakurei turnips before grilling)
- 2-3 TBSP Apple Cider Vinegar
- 1/4 Tsp Cayenne Pepper
- Salt & Pepper to taste
- Maple Syrup to taste
Hakurei turnips are a mild-tasting Japanese turnip that can be enjoyed cooked or raw because they are less starchy and maintain their sweet moisture content, which adds a crisp texture to any dish. They balance well with the strong wasabi-like pungency of the mustard greens.
- Wash & dry produce (turnips & mustard greens). Mince the garlic & thinly slice the shallot.
- Slice small hakurei turnips in half and large turnips into quarters. In a medium bowl, toss turnips with safflower oil, cayenne, salt and pepper.
- Preheat a grill pan to medium/high. While grill is preheating, heat garlic, shallots & ghee over medium heat in a large frying pan or wide-mouthed saucepan.
- Add mustard greens and toss with tongs until nearly wilted down. De-glaze pan with apple cider vinegar, continue cooking for 1-2 minutes, and then remove from heat.
- When grill is heated, place turnips face down and grill for 4-5 minutes on each side until outsides are charred, but not burnt. (The turnips should start to turn golden brown and develop charred striations from the grill pan).
- Serve turnips over greens with a drizzle of maple syrup if desired.