Grilled Hakurei Turnips Over Wilted Mustard Greens

Recipe by Chef Liz Crawshaw
Demonstrated at Decatur Farmers Market on April 22, 2017

Ingredients

• 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

 Directions

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.

1. Wash & dry produce (turnips & mustard greens). Mince the garlic & thinly slice the shallot.
2. Slice small hakurei turnips in half and large turnips into quarters. In a medium bowl, toss turnips with safflower oil, cayenne, salt and pepper.
3. 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.
4. 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.
5. 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).
6. Serve turnips over greens with a drizzle of maple syrup if desired.