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Simple Crispy Turnip Recipe
Try this Simple Crispy Turnip Recipe for a fabulous and healthy vegetable side dish ready in less than ten minutes using only four key ingredients.
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!
Notes
Tips and Tricks
Follow these tips and tricks below to maximize the sweetness and flavor of these turnips! To reheat, simply place them in a toaster, air fryer, or oven.
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.
How to Store This Turnip Recipe
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.
Freezer: Freeze blanched turnips in an airtight container for up to 2 months. It’s better to sear them right before eating.
Nutrition
Calories: 263kcalCarbohydrates: 60gProtein: 9gFat: 1gSaturated Fat: 1gSodium: 609mgPotassium: 1733mgFiber: 16gSugar: 35gVitamin C: 192mgCalcium: 283mgIron: 3mg