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Glazed Hakurei Turnips


  • 3 large hakurei turnips, trimmed with greens reserved
  • 1/4 cup unsalted butter
  • 3 Tbsp. sugar
  • kosher salt to taste
  • Serves 4.


Hakurei turnips are delicious raw. You can shave them into salads or slaws or simply pop them in your mouth. When cooked, they develop a buttery flavor and when roasted at high temperatures, their sweetness increases. Here's a simple way make the natural flavors really shine.Trim the turnips and cut the bulbs into 1-inch wedges. Wash and roughly chop the greens. (If turnips come without greens, substitute dandelion greens or chard.) Place turnips and greens in a large skillet. Add water to cover halfway. Add butter, sugar and a pinch of salt and bring to a boil.Cook, stirring constantly until liquid is syrupy and turnips are tender, about 15 minutes. If turnips are tender before liquid has reduced, use a slotted spoon to remove turnips and add them back in once syrup forms.Coat turnips well in syrup. Season with salt.

Adapted from Bon Appetit