Tokyo Turnip Recipes!


Geoffrey Stewart of Four Winds Farm

Geoffrey Stewart, Turnip Recipe Maste

These two recipe ideas for the turnips in your most recent delivery come straight from the farmer who planted and harvested them, Geoffrey Stewart of Four Winds Farm in Ashland. Enjoy!

Pan Roasted Tokyo Turnips

A tasty recipe for warm Tokyo Turnips. Aka Hakurei Turnips


·         1 bunch Hakurei turnips, halved lengthwise

·         2 tsp. vegetable oil

·         Salt and pepper

·         1/2 tablespoon honey

·         Pinch of cayenne

·         1/2 tablespoon water or broth


Toss turnips with 1 tsp. oil, salt and pepper in a medium bowl.  Combine honey, cayenne and water in a small bowl.  Heat a small skillet over medium-high heat. Add remaining tsp. oil.  Add turnips. Sauté for about 10 minutes, turning turnips frequently, until they are golden brown.  Add honey mixture to turnips and toss them for a few minutes until glazed and tender. Add additional salt and pepper to taste.

Easy Pickled Hakurei Turnips


1 bunch hakurei turnips, greens removed (save them for sautéing!) and thinly sliced

1 cup warm as it will come out of the tap water
½ cup rice vinegar (white wine vinegar could be substituted)
optional: 1 tablespoon crushed red pepper
6 Tablespoons sugar
2 ¼ teaspoons salt


Pack the sliced turnips into a quart jar, leaving about one inch of room at the top.

Dissolve sugar and salt in the warm water, and add vinegar.

Pour the liquid mixture over the top.

Refrigerate for 24 hours and serve.


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