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.
- 1 lb. Pasta of choice
- 4 oz. 2 Kids Goat Farm Garlic & Chive Chèvre (Goat Cheese)
- Olive Oil, fresh or dried Herbs, Salt, and Pepper to taste
- Cook Pasta according to package instructions.
- Once done, drain Pasta and return to pot.
- Drizzle with Olive Oil, sprinkle generously with crumbled Chèvre, Herbs, Salt, and Pepper to taste. Toss together to evenly distribute, and cover pot for 5 minutes.
- Serve hot!