CSA Recipe - Week 2

Roasted Hakurei Turnips
with Red Potatoes and Garlic
Chef Liz Arraj
​
2 TBSP. olive oil
1 bunch Hakurei turnips, cut into 4 wedges
1 tsp. salt
4 red potatoes, scrubbed and cut into bite sized chunks
6 cloves of garlic, left whole
 
1. Preheat oven to 350.
2. Oil pan and toss turnips, potatoes and garlic in.
3. Roast until golden brown, about 25 minutes or so.
4. In sauté pan, put oil and sauté up the turnip greens to serve with your roasted vegetables.
 
 
Tasty Tip:
Hakurei turnips are a small Japanese variety with mild flavor. The rough translation means "graceful companion". The turnip greens are also yummy and I encourage eating the entire plant.

You can store them in a plastic storage bag in your refrigerator about a week.