Name: Sautéed Hakurei Turnips with Garlic & Butter
Ingredients: 1 Lb Hakurei turnips (scrubbed & cut into halves or quarters); 1 Tbsp Olive oil; 1 Tbsp Butter (or additional olive oil); 2 cloves Garlic (minced); 1/4 Tsp Salt (plus more to taste); 1/4 Tsp Black pepper; 1 Tbsp Lemon juice (optional); 1 Tbsp Fresh parsley (chopped (optional))

Sautéed Hakurei Turnips with Garlic & Butter

Hakurei turnips are tender, mildly sweet, and less bitter than traditional turnips. Sautéed with butter and garlic until lightly golden, they make a quick, flavorful side dish that highlights their natural sweetness.

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Ingredients

Hakurei turnips, scrubbed & cut into halves or quarters 1 Lb
Olive oil 1 Tbsp
Butter, or additional olive oil 1 Tbsp
Garlic, minced 2 cloves
Salt, plus more to taste 1/4 Tsp
Black pepper 1/4 Tsp
Lemon juice, optional 1 Tbsp
Fresh parsley, chopped (optional) 1 Tbsp

Instructions

Wash the turnips thoroughly and trim off the ends. Cut into halves or quarters, depending on their size. There is no need to peel them.
Heat the olive oil and butter in a large skillet over medium heat.
Add the turnips, cut-side down, and cook for 5–7 minutes, turning occasionally, until lightly golden.
Add 2 Tbsp water, cover, and cook for another 3–5 minutes, until the turnips are tender when pierced with a fork.
Remove the lid and let any remaining water evaporate. Add the garlic, salt, and black pepper. Cook for 1–2 minutes, stirring frequently, until the garlic is fragrant.
Taste and adjust the seasoning. Drizzle with lemon juice and sprinkle with parsley, if using. Serve warm.