This Simple Crispy Turnip Recipe is so quick, simple, and addictive! Tokyo turnips are small radish-like turnips. They have a delicious spicy bite when eaten raw and have a buttery taste and crunch when cooked. Tokyo turnips are different from other root vegetables like rutabagas and parsnips because you can eat them raw or cooked, and they don’t need to be peeled.
They have become my favorite obsession, as they are so cute and make an excellent side dish to accompany any protein or merely part of a large vegetable spread! This recipe pairs well with an Asian meal. You can use any chili oil or sauce you have on hand.
Ingredients
Here’s what you’ll need to make this delicious Turnip Recipe:
Tokyo Turnips: These sweet, tender turnips are perfect for quick searing that don’t require a peeler!
Garlic: Adds a delicious aromatic flavor. Slice thinly for best results. You can also mince the garlic if you prefer this method. With either method, just make sure the garlic doesn’t burn. This will turn the whole dish bitter.
Toasted Sesame Oil: Always buy toasted sesame oil with a dark brown color for a nuttier flavor. I use this aromatic oil to sear the vegetables and drizzle over as a garnish to the finished plate. The flavor is fantastic! You could also use olive oil.
Soy Sauce: A salty, umami-rich seasoning to tie the dish together.I always use low-sodium soy sauce to be healthier Tamari is also fantastic!
Kosher Salt: The salt will help bring out the natural sweetness of the turnips.
Find the full recipe with ingredients and directions below.
Directions
Follow these easy steps to make crispy turnips:
Prep Ingredients: Wash and trim turnips, cutting away the turnip greens but leaving a bit of the stem, and slice them in half.
Slice Garlic: Thinly slice garlic on a mandolin or with a knife.
Blanch Turnips: Boil salted water, cook turnips for 30-40 seconds, and shock in cold water or an ice bath.
Sear Turnips: Heat sesame oil in a sauté pan and sear turnips flat-side down until golden brown.
Infuse Garlic: Add garlic slices and cook until crispy and fragrant.
Add Soy Sauce: Stir in soy sauce and toss turnips to coat evenly.
Optional: You can also add a few cracks of black pepper here.
Serve: Plate the turnips and drizzle with sauce and enjoy!
Turnip Health Benefits
Turnips are a nutrient powerhouse! Turnips have three times fewer carbs than potatoes, making them ideal for low-carb diets, and they are high in fiber and great for managing cholesterol. They’re also rich in:
- Vitamin C: Boosts immunity and skin health.
- Vitamin K: Promotes bone growth.
- Vitamin A: Supports eye health and organ function.
- Calcium: Strengthens bones.
- Folate: Supports DNA and RNA production.
Variations
This turnip recipe is perfect because it’s straightforward, quick, and delicious! You can use it as a base to experiment and add other aromatics and ingredients to suit your fancy. Try some of the combinations below.
Aromatics: Add ginger, green onions, chives, sautéed carrots, celery, and onion.
Fresh Herbs: Add freshness with cilantro or Thai basil.
Heat: Spice it up with chili oil, chili crunch, or sliced jalapeños (or other chili peppers).
Umami: Mix a tablespoon of miso paste or fish sauce with the soy sauce.
Tips and Tricks
Follow these tips and tricks below to maximize the sweetness and flavor of these turnips!
Blanch for Sweetness: Blanching will automatically remove any bitterness in the turnips. This par-cooking method with salt cooks the turnips from the inside out, making them sweet and delicious. Some people add a little baking soda to the boiling water, which also helps to remove the bitterness, but I don’t believe this is necessary with these Tokyo turnips.
No Peeling Needed: The beauty of using Tokyo turnips rather than white turnips is that you don’t have to peel them because they have thin, delicate, and edible skin, which makes this recipe that much easier!
Create a Golden Sear: Blanch first, then sear flat-side down for a caramelized crust. Sear the turnips until the flat edge is a beautiful golden brown. Adding garlic and soy will enhance the flavor and make them taste sensational.
Serving Suggestions
These Tokyo turnips are a great side on their own or fabulous to add to a protein or grain, rice, or pasta bowl. Pair these crispy turnips with:
Salads: Because the turnip recipe has Asian flavors, I love to pair it with a quick and easy Japanese Cucumber Salad or this Brussels Sprouts Salad loaded with umami from miso paste and parmesan. I also love pairing these turnips with this simple cucumber tomato salad with vibrant colors and taste.
Add to a Grain, Rice, Or Pasta Bowl: I love adding these turnips to a healthy farro, bulgur wheat, simple steamed rice, or this nutty and easy pearl couscous that’s hearty and yummy. You can also top your bowls with miso eggplant, baby bok choy, roasted peppers, roasted vegetables, roasted tomatoes, roasted beets or any other roasted root vegetable for added flavor, or some chopped raw veggies. You can top these bowls with some herbaceous basil vinaigrette, creamy tahini dressing, or avocado dressing, which all pair beautifully with the turnips.
Pair with a Protein: You can’t go wrong with serving these turnips with a substantial protein. Try this sensational Japanese steak tartare , Korean Galbi Jjim, a one-pot meal, or this Chicken Ballotine, which is also all-encompassing. I also love making simple protein like this Pan-Seared Salmon, this decadent duck breast recipe, or this grilled teriyaki chicken recipe, a tried and true favorite!
How to Store
The beauty of this recipe is that the turnips can be refrigerated or frozen.
Refrigerator: Store cooked turnips in an airtight container for up to 5 days. To reheat, simply place them in a toaster, air fryer, or oven.
Freezer: Freeze blanched turnips in an airtight container for up to 2 months. It’s better to sear them right before eating.
More Favorite Vegetable Side Recipes
- Tomato Confit
- Miso Eggplant
- Roasted Beets
- Sautéed Kale
- Kimchi Recipe
- Baby Bok Choy
- Roasted Peppers
- Squash Blossoms
- Swiss Chard Recipe
- Vegan Potato Salad
- Roasted Vegetables
Simple Crispy Turnip Recipe
Equipment
Ingredients
- 6-8 Tokyo turnips
- 4 cloves garlic, thinly sliced
- 2 tbs toasted sesame oil
- 1 tbs soy sauce
- 1/4 tsp Kosher salt
Instructions
- Wash the turnips to remove any dirt or debris.
- Remove the greens from the bulb and leave about ½ inch of the stem.
- Slice the turnips in half lengthwise.
- Slice the thin garlic paper using a mandolin. If you do not have a mandolin, use a thin knife; try to slice the garlic as thin as possible.
- Place a pot of water over high heat and salt it so it tastes “salty like the sea.”
- Allow for the water to come to a boil, and then submerge the turnips.
- Cook for 30-40 seconds until the turnips are tender but still have a crunch.
- Strain the turnips into a colander and submerge them in ice-cold water or an ice bath to stop the cooking process. Reserve.
- Place a large sauté pan over moderate heat and coat it with sesame oil.
- When the oil has ripples or waves and starts to smoke, for about 1 minute, add the turnips with the flat side facing down in the pan.
- Cook for 2-3 minutes until the turnips have a golden-brown crust.
- Flip the turnips, reduce the flame to low, and season with a pinch of salt.
- Add the garlic and continue to cook for an additional 2 minutes until the garlic has infused in the oil and is slightly crispy, and the turnips are coated in the infused oil.
- Add the soy sauce and cook for 30-40 seconds. Lift the garlic from the bottom of the pan and put it into the sauce with a wooden spoon or tongs. Toss with tongs so everything is mixed, and the turnips are coated in the sauce.
- Serve and enjoy!
