Are you curious about Tokyo turnips and how they differ from white turnips? These delicious root vegetables are versatile, nutritious, and packed with flavor. In this guide, you’ll discover everything you need to know about both types of turnips, from their unique tastes to the best ways to cook and serve them. Whether you’re a seasoned chef or new to cooking with turnips, this guide will help you use them confidently in your kitchen.
What are Tokyo turnips?
Tokyo turnips, also known as Hakurei turnips or Japanese turnips, are a small type of white turnip with round, globe-shaped roots from the Brassica rapa family. They have a sweet, buttery flavor and a tender texture that sets them apart from other root vegetables like radishes, kohlrabi, and rutabaga, which usually taste stronger. Their thin skin means you can eat them raw, making them perfect for salads, which is why they’re often called “salad turnips.” The greens of Tokyo turnips are slightly spicy, similar to mustard greens, and are delicious when cooked quickly by sautéing or blanching. These turnips are very popular in Japan and can be used in many ways, like roasting, pickling, or adding to dishes like grain bowls to make them healthier and more flavorful. Unlike other root vegetables that need to be cooked to soften them, you can enjoy Tokyo turnips raw because of their mild and crunchy taste.
What are White Turnips?
White turnips, or classic turnips, are larger and more traditional with a firmer texture and peppery flavor. Their thicker skin often requires peeling, and their robust greens are edible when braised or sautéed. Versatile in the kitchen, white turnips are commonly used in soups, stews, and roasted vegetable dishes, offering a rich, hearty flavor.
Turnip Nutrition and Health Benefits
- Vitamin C: Boosts immunity and promotes healthy skin.
- Vitamin K: Supports bone health and blood clotting.
- Calcium: Essential for strong bones.
- Low in Calories: A healthy alternative to starchy vegetables like potatoes.
Tokyo Turnips vs. White Turnips: Key Differences
Size: Tokyo turnips are smaller and more delicate, while white turnips are larger and firmer.
Flavor: Tokyo turnips are sweet and buttery, with a fruity taste, while white turnips have a more pronounced peppery bite.
Skin: Tokyo turnips have thin, edible skin, while white turnips often require peeling.
Uses: Tokyo turnips are great raw or lightly cooked, while white turnips are better suited for hearty cooked dishes.
FAQs
Sweet, smooth, and buttery, with a slight fruity undertone. The greens are peppery and mildly bitter, similar to mustard greens.
Yes! The thin skin and sweet flavor make them perfect for salads or as a crunchy snack.
Yes, the greens are nutritious and can be sautéed, braised, or added to soups.
Tokyo turnips are smaller, sweeter, and more tender. White turnips are larger, firmer, and have a peppery taste.
How to Cook
Raw: Thinly slice Tokyo turnips and toss them in a salad with olive oil and lemon.
Sautéed: Blanch turnip halves briefly, then sauté with garlic and sesame oil until golden brown.
Roasted: Coat turnip halves with olive oil and salt, then roast at 400°F until tender and caramelized.
Pickled: Quick-pickle Tokyo turnip slices with vinegar, sugar, and salt for a tangy side dish.
Steamed: Add salt to your water, and don’t overcook the turnips. Remove them from the steam when tender, but still hold a nice, structured body.
Expert Tips and Tricks
Don’t Overcook: Cook Tokyo turnips until just tender to retain their sweetness and texture.
Blanch Before Sautéing: Blanching helps remove any bitterness and softens the turnips slightly before searing.
Use High-Quality Oil: A drizzle of olive oil or sesame oil enhances their flavor.
Add Aromatics: Garlic, shallots, and herbs like thyme or rosemary pair wonderfully with Tokyo turnips.
Serving Suggestions
Tokyo Turnips are sweet, healthy, and oh-so addictive! My absolute favorite recipe is this Simple crispy turnip recipe, which is crisp, quick, and delicious! However, if you’re looking for an entire meal to complement and pair them with, check out my suggestions below.
Enjoy With a Salad: I love pairing with this quick and easy Japanese cucumber salad or this Brussels sprouts salad with Miso and Parmesan. You can also make this corn salad, or this cucumber tomato salad that’s colorful and bright. Serve it with this tahini sauce or avocado dressing that’s creamy and delicious.
Add the Turnips to a Grain, Rice, Or Pasta Bowl: There is nothing better than adding a pop of crunch and sweet flavor to healthy farro, bulgur wheat, steamed rice, or nutty pearl couscous. You can then top with miso eggplant, roasted vegetables or raw vegetables and perhaps add a spoonful of tomato confit or a drizzle of this basil vinaigrette on top.
Pair with a Protein: I love serving this Asian veggie with this decadent Japanese steak tartare, kabocha squash soup salmon sashimi, chicken ballotine, or this addictive teriyaki chicken recipe that is sure to please! Or you could pair with this pan-seared salmon or this medium-rare duck breast recipe that’s pure heaven.
How to Store
Refrigeration: Store turnips in a perforated plastic bag in the vegetable drawer for up to two weeks.
Freezing: Blanch turnips before freezing to preserve their texture and flavor.
More Favorite Vegetable Side Recipes
- Simple Crispy Turnip Recipe
- Cherry Tomato Confit
- Miso Eggplant
- Easy Roasted Beets
- Vegan Potato Salad
- Squash Blossoms
- Baby Bok Choy
- Swiss Chard Recipe
- Sautéed Kale
- Kimchi Recipe
- Roasted Peppers
- Roasted Vegetables
