Delicately sweet and buttery, Caramelized Tokyo Turnips are a simple yet elegant way to highlight this tender Japanese variety of spring turnip. Unlike their larger cousins, Tokyo turnips are mild, crisp, and slightly nutty when raw—but they transform into golden, candy-like morsels when gently caramelized. This quick side dish pairs beautifully with roast chicken, braised meats, or seared fish, adding a subtle sweetness and a lovely contrast of texture to any meal.
INGREDIENTS:
1 bunch Tokyo turnips
1 tablespoon butter or neutral oil
1/2 tablespoon sugar
Salt and pepper
Some water
METHOD:
Peel the turnips and trim off any greens (reserve tender greens for another use). Cut the turnips into wedges or chunks about ¾ inch thick at the widest end.
In a sauté pan just large enough to hold the turnips in a single layer, add enough water to cover them and bring to a boil. Add a generous pinch of salt. Reduce heat to a simmer and cook until the turnips are just tender—when a knife tip slides in with slight resistance, about 4–5 minutes. Drain well and discard the cooking water.
Return the turnips to the same pan over medium heat. Sprinkle the sugar evenly over the turnips and let it melt and begin to caramelize, watching closely so it doesn’t burn. As the sugar turns golden and fragrant, add the butter (or oil) and swirl or toss to coat the turnips evenly.
Continue cooking over low heat, turning occasionally, until the turnips develop crisp, golden edges and a glossy glaze. Season with salt and pepper to taste.
Serve immediately while hot. These caramelized turnips make an excellent side to roast chicken, braised meats, or seared salmon.
YIELD: Serves 2-4
SOURCE: Recipe courtesy of Chef Andrew Cohen, Chef in Residence, Monterey Bay Certified Farmers Markets
