When spring hits, it’s easy to get excited about asparagus and strawberries. I get it, I do that too. However, there are some other items that deserve your attention. Take for example, the hakurei turnip. These turnips are a bit more mild in flavor compared to the larger variety- and that goes for both the roots and greens.
While you can eat hakurei turnips raw, these pan-fried turnips deserve a try. I don’t like to overcook them but with a nice char on the outside, the flavor is the best of the raw and the cooked flavor. I tried this recipe with and without shallots. You can certainly add a member of the allium family but I found no matter what I tried, the flavor overpowered the turnips.