Hakurei are a starchy vegetable, yet they provide only one-third of the calories of an equal amount of potatoes making them ideal for dieters. They are an excellent source of vitamin C, folic acid, and fiber, as well as thiamine, potassium, and vitamins B6 and E.
These vegetables are so delicious when fresh and absolutely wonderful raw, so we recommend eating them in season, rather than freezing for later.
Quick Prep Tips
Further Prep Tips
Hakurei, or Japanese turnips, are a crisp and sweet and can be eaten as is, without peeling. Simply wash and/or scrub well, as needed, to remove any dirt and then prepare to your taste. They can be sliced thinly, diced, or chopped into matchsticks for salads; cubed or wedged for roasting; halved and grilled. Sometimes, I just eat them whole.
When roasted, they become even sweeter and more succulent. Don’t be afraid to experiment with these little guys. Regardless of the preparation, they won’t disappoint.
The fun doesn’t stop there, either! Did you know you can eat the greens, too? As with all greens, rinse them well and dry or spin them to remove any excess water. Then chop them into salads or sauté and enjoy! For a very simple, Asian-style preparation, sauté the greens in oil and soy sauce and serve with a stickier rice like Jasmine.
- Cook Pasta according to package instructions until al dente.
- While Pasta is cooking, sauté Onion in oil over medium heat, until translucent.
- Add Garlic and continue to sauté for 1 minute. Set aside.
- When Pasta is cooked, reserve 1/4 cup of water. Strain Pasta and pour into large bowl.
- Add Pasta Water, Arugula and all remaining ingredients to bowl of hot Pasta and toss until evenly mixed.
*In season, roast 2 cups of cherry or grape tomatoes and toss in with remaining ingredients, for a tangy twist. Alternatively, add white beans or bacon/pancetta (or both) to add a little more protein to the mix.*Image courtesy of: http://sustainabledad.com/wp-content/uploads/2011/09/pasta_arugula.jpg" alt="">