Hakurei Turnips and Garlic Scapes with Sesame – updated

 

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I have been helping Elaine with recipes for the CSA since she started about 10 years ago. We shared this recipe back in 2012. I’ve posted it here just the same except I have modified it to use the season’s garlic scapes.

Hakurei turnips are the little white globes in your bag. They are sweet and spicy and will make a turnip lover out of you! No need to peel them.

Garlic scapes are the the twisty shoots of the garlic plant that have a mild and fresh garlic flavor. I like to substitute these for garlic and green onions – which I have done here.

Serves 2 (or more as a side)

8-12 hakurei turnips with greens

3 tablespoons sesame oil

3 garlic scapes, chopped into 1/4-inch chunks

Salt and black pepper

Sesame seeds and Soba noodles (optional)

  • Separate the turnips from their greens and wash and dry both thoroughly. Cut off both ends of the turnip bulbs (no need to peel them) and slice the bulbs into rounds about one-quarter of an inch thick. Chop the stems off the turnip greens and set the leaves aside whole.
  • Heat the sesame oil in a pan until it’s very hot (drops of water sizzle upon impact). Add the turnip slices, garlic scapes, a pinch of salt and a few generous grinds of black pepper. Stir frequently for about five minutes until turnips are slightly softened and browning on edges. Add turnip greens. Cook for another 1 to 2 minutes, stirring frequently, until greens are wilted and turnip slices are crisp, but tender.
  • Serve with cold soba noodles (prepared according to package instructions) tossed in sesame oil.
  • Serve with sesame seeds sprinkled on top.
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