I tried a sample CSA box offered for half price. Beautiful vegetables but too pricey to sign up. There’s a bunch of pingpong ball sized white turnips, which I am guessing are what is called salad turnips. I haven’t tasted them. Do they need roasting, or are they to be eaten sliced and raw, like radishes? TIA
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I eat them raw.
https://nesfp.nutrition.tufts.edu/world-peas-food-hub/world-peas-csa/produce-recipes/hakurei-turnips
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Me too. They are also great as beet-brined pickles.
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I roast them
Pan roasted with a sweet sour glaze. Good timing. I made these last night.
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I eat them raw, often as a chip replacement for a variety of dips!
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I cook slower, on medium high heat, lowering to medium if necessary, and add a splash of red wine vinegar at the end.
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The produce box contained loose white turnips plus a bunch of white turnips with greens attached. Both were in the ping pong to golf ball size range. I gave the loose ones to a friend, who decided to saute them, and I have eaten some of the bunched ones sliced thinly, in salads. Those are mild, and white throughout. Pictured are the ones my friend sliced before cooking. Are both types Japanese turnips?
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Could they be watermelon radishes?
I treat them like turnips, roast in oil and toss with balsamic.
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Also think that’s almost definitely a watermelon radish.
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Tokyo Turnips can be eaten raw or cooked and are delicious either way.
Watermelon Radish/Shinrimei/ Pink Heart Diakon can be used just like Daikon or regular Radishes.
They pickle well as well as roast, saute or can be eaten raw.
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Regular turnips can be eaten raw, not just Tokyo Turnips.
I just got some of these turnips; what are beet-brined pickles?
ETA like these?
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Yes. Very tasty.
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