FreshFix Food Blog

Turnips

3/31/2020

The turnips we have this week are a variety call gilfeather which was originally bread by crossing a turnip with a rutabage. Later in the year we will get salad turnips, also called Japanese turnips. Salad turnips are harvested early in the growing season, resulting in a small tender turnip with a mild, sweet flavor. They differ from purple top turnips which stay in the ground longer and get stronger in flavor as they grown. While you generally want to cook purple top turnips, salad turnips are very versatile and can be eaten raw or cooked.
Storage
Remove the greens (if they have them) immediately and store in the refrigerator in a plastic bag. Don’t throw away the greens though, they can be sautéed right along with the bulbs or used as you would spinach or other greens. Turnips will last in the fridge for at least two weeks, but we recommend that you use them sooner to avoid bitter flavors.
Preparation
I generally don't peel turnips, but if you don't like the tougher skin or they are extra dirty you may want to peel them. If not, you can just scrub away any remaining dirt and chop them up.

6 Ways to Enjoy Turnips

Substitute half the potatoes in your favorite potato dish with turnips to add flavor and reduce calories. Prepare the turnips in the same manner you would prepare the potatoes.
Choose a healthier substitute. Cut the turnips into thin strips and bake in the oven with olive oil, garlic, salt, and pepper to make a healthier version of “French fries.”
Use raw turnips (sliced or grated) to add a crunchy texture and light flavor to sandwiches, salads or slaws.
Turbo charge your soups. Mince the turnips and toss them into soups right before cooking , just as you would celery or onion, to add a new, rich flavor.
Mix it up. Try mashed turnips instead of potatoes as a lower calorie alternative. Bring the turnips to a boil and once cooked, mash them together with low-fat milk, salt, and pepper until they are slightly lumpy.
Go simple. For an easy on-the-go snack, pack sliced turnips with some of your favorite dips, such as hummus or low-fat dressing.

Roasted Turnips with Couscous

Ingredients

1 bunch salad turnips with greens
1 cup Israeli couscous
1 garlic clove, minced
Pinch of red chili flakes (optional)
1/4 cup chopped red onion
Juice of half a lemon
4-5 Tbsp. extra virgin olive oil
Salt and pepper to taste

Directions

Preheat oven to 425 degrees.
Remove the turnips from the greens and wash both well. Halve the turnips and finely chop the greens.
Toss the turnips with 1-2 Tbsp. olive oil, salt, pepper, and chili flakes.
Place turnips flat side down on a roasting pan and roast for 5-10 minutes until light brown.
Bring a pot of 3 cups of water to a boil and add couscous. Cook 8-10 minutes until tender, then drain.
Heat 1-2 Tbsp. olive oil in a pan and add the garlic, cooking until fragrant. Then toss in the chopped leaves, a pinch of salt, and pepper.
Once wilted, combine the leaves with the chopped red onion, couscous, and turnips. Add lemon juice and 1 Tbsp of olive oil.

White Bean Hash

Ingredients

2 tbs olive oil
1 large turnip, peeled & diced
1 medium sweet potato, peeled & diced
1 red bell pepper, seeded & diced
2 teaspoons chili pepper
15- ounce can white beans, drained & rinsed
1 cup chopped kale
3 cloves garlic, peeled & minced
1 green onion, finely chopped
Salt and pepper to taste

Directions

In a large pan, heat the olive oil.
Add the turnips and sweet potatoes, salt and pepper. Cover with a lid and cook for 5- 8 minutes, stirring occasionally.
Add the bell pepper and cook 2 minutes longer
Add the chili pepper, white beans and kale. Cook, uncovered, until the kale is wilted.
Add the green onions and garlic, toss and serve.

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Daikon Radish

3/24/2020

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The Daikon Radish is a long, white, slender vegetable that is widely used throughout Asia. The word Daikon comes from two Japanese words: dai (meaning large) and kon (meaning root). This is an extremely versatile vegetable that can be eaten raw in salads or cut into strips or chips for relish trays. It also can be stir-fried, grilled, baked, boiled or broiled. Use the daikon as you would a radish. It may be served raw in salads or grated for use as a condiment (if you don’t have a Japanese-style grater, use a cheese grater and grate just before serving), pickled, or simmered in a soup. They are also preserved by salting as in making sauerkraut. Daikon also is used in soups and simmered dishes.

Storage

Daikon radishes will keep well in the refrigerator for several weeks if they are placed in a sealed container or plastic bag in order to maintain high humidity.

Preperation

To prepare, peel skin as you would a carrot and cut for whatever style your recipe idea calls for. Not only is the root eaten, but the leaves also are rich in vitamin C, beta carotene, calcium, and iron, so they are worth using instead of discarding.

7 Ways to Enjoy Daikon Radish

A New Kind of Coleslaw. Enjoy shredded radish instead of cabbage in your next batch of homemade coleslaw. Try them in this Rainbow Slaw Salad recipe.
Roast ’em! Add a cubed daikon radishes to your next pot roast or pan of roasted vegetables.
Slow Cooked. Place daikon radishes in a baking pan or slow cooker with carrots, onions, garlic, low-sodium seasonings, low-sodium vegetable broth, lean meat and all of your favorite vegetables. Turn on low and let the juices and flavors start mixing for an all-in-one meal! See Recipe
As a Substitute for red radishes. Use daikon radishes in any recipe that calls for radishes. Substitute them in these recipes: Apple-Beet Salad, Chicken Tortas, or our Herb Potato Salad recipes!
Baked, Boiled or Steamed. Use daikon radishes any way you would use a carrot, and then some. Try them baked or boiled in stews and soups or in a stir fry. Also try them lightly steamed with olive oil, salt or lemon juice for flavor.
Eat ’em Raw. Slice daikon radishes and eat raw with hummus or your favorite dip. Or add shredded raw Daikon radishes to salads.
Radish … Cake? This traditional Japanese cake, also known as Daikon mochi, is made by combining shredded daikon radishes, rice flour, various shredded or chopped vegetables, and dried shrimp. To make a healthier version, create cakes and lightly sauté in olive oil until browned on each side.
Homemade Asian "Take-Out". Combine sliced daikon radishes, brown rice, one egg, all of your other favorite vegetables, and a small amount of low-sodium soy sauce in a wok. Stir-fry then enjoy a simple Asian-flavored main dish.

Asian-Flavored Beet and Daikon Salad

Ingredients

2 Beets
4-5 inch Diakon Radish
2-3 Carrots
2 Tbs rice wine vinegar
1 Tbs olive oli
1 Tbs seasame oil
2 Tbs. mirin (sweet flavored asian cooking wine) or 1 Tbs honey
salt to taste
1 head of lettuce
Avocado (optional)

Directions
1. Wash (or scrub if they are on the dirtier side) the beets, daikon and carrots. Trim off tops and ends.
2. Julienne the radish, carrots and beets. I like to use a mandolin to do this, but a knife or even a spiralizer works well too.
3. Combine vinegar, oils, mirin (or honey) in a large bowl and whisk together. Add the julienne vegetables and add salt to taste- about 1/4 tsp is probably good. Let the veggies soak in the dressing for about 30 minutes.
4. Wash and chop the lettuce and toss with the other veggies and dressing. Top with sliced avocado (if using) and serve.

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Turnips

6 Ways to Enjoy Turnips

Roasted Turnips with Couscous

White Bean Hash

Daikon Radish

Storage

Preperation

7 Ways to Enjoy Daikon Radish

Asian-Flavored Beet and Daikon Salad

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