Japanese Glazed Tokyo Turnips

Chef Jenn Magrey
Four Root Farm Turnips

1 bunch Tokyo (Hakurei) Turnips with Greens
–washed- do NOT peel
– Cut turnips into medium
– Roughly chop the greens and
set aside

1-tablespoon coconut oil (or Olive Oil)
1-teaspoon chili paste (or more to taste and
desired heat)
splash tamari or soy sauce
1 clove garlic minced
1 tablespoon of brown sugar (or Honey)
1-tablespoon rice wine vinegar
salt and Pepper to taste

In a medium skillet, heat the oil over medium heat. Add the turnips and cover. Cook,
stirring occasionally until they begin to soften…About 5-8 minutes.
Add the garlic, chili paste, brown sugar, soy sauce and rice wine vinegar. Stir to combine
and coat the turnips. Cook for about 5 minutes without stirring to allow some browning
and caramelization to occur.
Once you have achieved a nice golden brown on the turnips, add the greens and cover a
for 5 minutes to steam the greens.
Stir well and taste for salt and pepper. Serve as a side with any meat or fish! Enjoy!