Roasted Hakurei Turnips

This is the first year that I’ve grown Hakurei Turnips.


They’re nothing like the cold-weather crop turnips that I’m familiar with. This is a Japanese variety that has the moisture and crunch of an Asian apple, and in fact is so mild that it can be eaten raw. It’s reminiscent of a radish without the tang.

I harvested a bowlful, and also pulled a few young carrots that needed to be thinned. Although the turnip greens are edible, I’m awash in chard, lettuce and kale, and so fed the tops to the chickens. Phoebe and the goats got the carrot tops, which made them all quite happy.


I sliced the turnips in half, tossed them with one tablespoon of olive oil and dusted with salt and freshly ground pepper. I put them onto a baking sheet in a single layer and placed in a 425 degree F oven for 8 minutes. Then, I turned them over and baked for another 10 minutes. Because they contain so much water, you want to roast them quickly, at high heat. If cooked more slowly, they’d turn to mush. When done, they look like this:



I could have done a fancier preparation, and roasted them in a dressing of maple syrup, mustard and soy. But, at the beginning of the summer bounty, I crave simple recipes in which the vegetables themselves are the stars, and so just simply roasted them. Serve at room temperature with a drizzle of the best balsamic vinegar that you can afford.



For lunch today, I’ll have a salad with lettuce and these vegetables, tossed with feta cheese. But, as much as I like these Hakurei turnips, I think that I prefer the regular purple tops. I’m going to buy a packet of seeds today and plant them. They should be ready to pull by October.



  1. They look delicious. I didn’t know about cooking high-moisture veggies fast…explains why my so many of my slow roasted veggies come out mushy! Thank you for the tip.

  2. I love turnip but have never seen this kind. This year I planted turnips for the first time and can’t wait to harvest them. I also planted a few rows of turnips just for the greens and tried your recipe with the pasta and feta cheese. It was very good and makes a nice summer meal. Maybe I can find some Hakurei turnips at the farmers market so I can try them. I’ll have to add these turnips to my seed list for next years garden.

  3. We love and plant purple top turnips every year. Haven’t heard of this variety. Will have to try them. I didn’t know about the cooking temp on moist veggies either. Thanks for tip. Our new crop this year was bok choy. Taste like a turnip green, but what we liked, it’s a beautiful growing vegetable. Spruces up our garden. We even put one in a planter with flowers. The chickens like the leaf, but not the stalk. Our girls are doing great, Terry, thanks for all your help. Their eight weeks old yesterday.

  4. I love the white Japanese turnips; I bought some seed this year (Shogoin) from Pine Tree Seeds in Maine, but I thought I’d have to wait a while to plant them, since I didn’t get them planted this spring. Think I’ll plant some right away!

  5. I have not heard of this variety. Where do you get the seeds? I might try them next year! Do they mature quicker than regular purple top turnips? Sure looks delicious!