A native son of Perm, Gourmandistan’s CSA czar, Pavel, is unafraid of winter—especially now that he has a greenhouse. We’ve enjoyed week after week of fresh produce from our cold weather farm share this year. Somewhat understandably, it’s been a bit heavy on the root vegetables. Fortunately, many of them have been creamy, crispy Hakurei turnips, a lovely variety that’s especially delightful when small.
Steve thinks they’re wonderful raw, sliced thin and sprinkled with a bit of sea salt, but Michelle prefers them cooked. This simple recipe from Andrea Reusing’s Cooking in the Moment is one of her favorite ways to enjoy them. It’s a good thing because Pavel, it seems, is a very good winter farmer. And we’re pretty sure the turnips will continue showing up through spring.
PAN-ROASTED HAKUREI TURNIPS WITH HONEY
(adapted, only slightly, from Andrea Reusing’s Cooking in the Moment: A Year of Seasonal Recipes)
- 1 bunch small Hakurei turnips (about 10), halved lengthwise
- 2 tsp. vegetable oil
- Salt and pepper
- 1/2 TB honey
- Pinch of cayenne
- 1/2 TB water
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.