1 bunch small Hakurei turnips (about 10), halved lengthwise
2 tsp. vegetable oil
Salt and pepper
1/2 TB honey
Pinch of cayenne
1 Tablespoon water
DIRECTIONS
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.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-10-19 18:24:562014-10-19 18:24:56Pan Roasted Hakurei Turnips with Honey
Roasted Hakurei Turnips with Israeli Couscous Salad
INGREDIENTS
1 bunch hakurei turnips with fresh-looking greens
1 cup Israeli couscous
1 garlic clove, minced
pinch of optional red chili flakes
1/4 cup chopped onion
juice from half a lemon
4-5 tablespoons extra-virgin olive oil
salt and pepper to taste
DIRECTIONS
Preheat oven to 425 degrees. Trim radishes from greens leaving a small stub of the stems attached. Wash both well to remove dirt. Halve each turnip, keeping the long tails intact. Finely chop the greens.
Toss the turnips with 1-2 tablespoons of olive oil, pinches of salt and pepper, and the optional chili flakes. Place flat side-down on a roasting pan. Roast for 5-10 minutes, or just until the bottoms are lightly browned. Toss around in the pan with tongs, and continue roasting another 3-5 minutes. Remove from heat and let cool.
Meanwhile, bring a pot of 3 cups water to a bowl and add the couscous. Continue to boil for 8-10 minutes until couscous is tender. Drain.
Heat 1-2 tablespoons of olive oil over medium-high flame and add the garlic. Once fragrant, toss in the leaves and a pinch of salt and pepper. Sautee until just wilted, 1-2 minutes. Transfer to a bowl and let cool.
Combine the chopped onion with the cooled couscous and greens. Add fresh lemon juice, an extra tablespoon or so of olive oil, and salt and pepper to taste. Serve with the roasted radishes on top.
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1 clove garlic (optional), thinly sliced or finely chopped
1/4 tsp. sea salt
DIRECTIONS
Trim any brown part off the stem of the radicchio. Cut the radicchio head into quarters, cut out the core from each quarter, and cut quarters into bite-size pieces — I like to leave the pieces fairly large because it looks so pretty. Heat a large frying pan or saute pan over medium high heat. Add oil and swirl. Toss in garlic, if you like, and let it sizzle. Add radicchio, sprinkle with salt, and stir to coat with oil. Cook, stirring frequently, until radicchio is tender and starting to brown, about 8 minutes. Transfer radicchio to a serving platter. Sprinkle with more salt to taste, if you like. Serve hot or warm.
Grilled Radicchio
Preheat a grill to medium high (you should be able to hold your hand about 1 inch over the cooking grate for 3 to 4 seconds). Trim any browned edges from the stem of the radicchio. Cut the radicchio into quarters. Rub or brush the entire radicchio quarters with the oil.
Set the radicchio cut-side down on the grill. Cook until the edges are well browned, about 4 minutes. Turn to the other cut-side, sprinkle with salt, and cook until the entire piece is nicely browned and wilted, about 4 more minutes.
Remove the radicchio from grill and drizzle with balsamic vinegar. Serve hot, warm, or at room temperature.
INGREDIENTS
1 head radicchio
1 to 2 teaspoons olive oil
Fine sea salt
1 to 2 teaspoons balsamic vinegar
DIRECTIONS
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-10-19 18:22:062014-10-19 18:22:06Sauteed Radicchio and Grilled Radiccio
Pan Roasted Hakurei Turnips with Honey
Pan Roasted Hakurei Turnips with Honey
INGREDIENTS
DIRECTIONS
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.
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Roasted Hakurei Turnips with Israeli Couscous Salad
Roasted Hakurei Turnips with Israeli Couscous Salad
INGREDIENTS
DIRECTIONS
Preheat oven to 425 degrees. Trim radishes from greens leaving a small stub of the stems attached. Wash both well to remove dirt. Halve each turnip, keeping the long tails intact. Finely chop the greens.
Toss the turnips with 1-2 tablespoons of olive oil, pinches of salt and pepper, and the optional chili flakes. Place flat side-down on a roasting pan. Roast for 5-10 minutes, or just until the bottoms are lightly browned. Toss around in the pan with tongs, and continue roasting another 3-5 minutes. Remove from heat and let cool.
Meanwhile, bring a pot of 3 cups water to a bowl and add the couscous. Continue to boil for 8-10 minutes until couscous is tender. Drain.
Heat 1-2 tablespoons of olive oil over medium-high flame and add the garlic. Once fragrant, toss in the leaves and a pinch of salt and pepper. Sautee until just wilted, 1-2 minutes. Transfer to a bowl and let cool.
Combine the chopped onion with the cooled couscous and greens. Add fresh lemon juice, an extra tablespoon or so of olive oil, and salt and pepper to taste. Serve with the roasted radishes on top.
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Sauteed Radicchio and Grilled Radiccio
Sauteed Radicchio
INGREDIENTS
DIRECTIONS
Trim any brown part off the stem of the radicchio. Cut the radicchio head into quarters, cut out the core from each quarter, and cut quarters into bite-size pieces — I like to leave the pieces fairly large because it looks so pretty. Heat a large frying pan or saute pan over medium high heat. Add oil and swirl. Toss in garlic, if you like, and let it sizzle. Add radicchio, sprinkle with salt, and stir to coat with oil. Cook, stirring frequently, until radicchio is tender and starting to brown, about 8 minutes. Transfer radicchio to a serving platter. Sprinkle with more salt to taste, if you like. Serve hot or warm.
Grilled Radicchio
Preheat a grill to medium high (you should be able to hold your hand about 1 inch over the cooking grate for 3 to 4 seconds). Trim any browned edges from the stem of the radicchio. Cut the radicchio into quarters. Rub or brush the entire radicchio quarters with the oil.
Set the radicchio cut-side down on the grill. Cook until the edges are well browned, about 4 minutes. Turn to the other cut-side, sprinkle with salt, and cook until the entire piece is nicely browned and wilted, about 4 more minutes.
Remove the radicchio from grill and drizzle with balsamic vinegar. Serve hot, warm, or at room temperature.
INGREDIENTS
DIRECTIONS
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