Food Recipes Side Dishes Vegetable Side Dishes Schmaltzy Hakurei Turnips with Rosemary 1.0 (1) 4 Reviews Japanese white hakurei turnips (also called salad turnips) are much sweeter than regular purple and white turnips and taste great served with their greens—a perfect side for roast chicken or turkey. Start the turnips in a cold pan; letting them slowly heat helps bring them to perfect tenderness without browning too quickly. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a recipe tester and developer for Dotdash Meredith Food Studios in Birmingham, Alabama. She creates and fine-tunes recipes for brands including Southern Living, Real Simple, Food & Wine, People, and EatingWell. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Caitlin Bensel Total Time: 30 mins Yield: 6 Ingredients 2 pounds hakurei turnips with tops 1 tablespoon olive oil 1 tablespoon plus 1 teaspoon pure maple syrup, divided 2 teaspoons sherry vinegar 1 teaspoon Dijon mustard 1 1/2 teaspoons kosher salt, divided, plus more to taste 1/2 teaspoon coarsely ground black pepper 1/4 cup melted schmaltz (such as Fatworks) or unsalted butter, divided 1/4 cup finely chopped shallot 2 teaspoons finely chopped garlic 1 1/2 teaspoons finely chopped fresh rosemary 2 tablespoons water Directions Trim turnip stems to 1/2 inch; reserve greens. Cut trimmed turnips into 3/4-inch wedges to equal 5 cups. Coarsely chop turnip greens to equal 8 loosely packed cups. (Reserve any remaining turnips and greens for another use.) Whisk together oil, 1 tablespoon maple syrup, vinegar, Dijon, and 1/2 teaspoon salt in a large bowl. Add chopped turnip greens; massage to coat greens. Let stand at room temperature 20 minutes. Meanwhile, toss together turnip wedges, pepper, 1/2 teaspoon salt, and 2 tablespoons schmaltz in a bowl. Arrange turnip mixture in a single layer in a 12- to 14-inch skillet. Cook over medium-high, stirring occasionally, until turnips are crisp-tender and browned, 15 to 17 minutes. Transfer to a large bowl. Meanwhile, toss together turnip wedges, pepper, 1/2 teaspoon salt, and 2 tablespoons schmaltz in a bowl. Arrange turnip mixture in a single layer in a 12- to 14-inch skillet. Cook over medium-high, stirring occasionally, until turnips are crisp-tender and browned, 15 to 17 minutes. Transfer to a large bowl. Notes If you can’t find hakurei turnips, peel regular turnips, and cut them into 3/4-inch pieces. Originally appeared: December 2019 Rate It Print