Pickled Hakurei Turnip with Yuzu

 

Ingredients:

• 3 Japanese turnips (Hakurei) (leaves attached; you can also use cucumbers, daikon, napa cabbage, etc)
• 1 piece kombu (dried kelp) (1.5 x 1.5 inches, 3.8 x 3.8 cm)
• ½ dried red chili pepper
• 1 tsp yuzu zest (or lemon zest)
• ½-1 tsp kosher/sea salt
• 1 Tbsp yuzu juice (extract) (or lemon juice; optional)

Preparation:

1. Wash turnips carefully and peel the skin. Cut in half or quarters, depending on size, and then slice thinly. For leaves, cut them into ½ inch (1.3 cm) pieces.

2. Cut kombu into small strips.

3. Cut red chili pepper into half and remove seeds. Keep the seeds if you like it spicy.

4. In a resealable plastic bag, add turnip slices and leaves, kombu, red chili pepper, yuzu zest, salt (and yuzu juice). Mix and rub well with your hands from the outside of the bag.

5. Remove air and keep in the fridge for at least an hour, preferably 3-4 hours, or even overnight before serving.

6. Squeeze the vegetables with both hands to remove the pickle solution. Enjoy!

https://www.justonecookbook.com/pickled-turnip-with-yuzu/

Lebanese Dandelion Greens with Caramelized Onions

 

Ingredients:

• 1 large yellow onion
• 2 tablespoons extra virgin olive oil, plus more for serving
• Kosher salt and fresh-ground black pepper
• 8 ounces (1 bunch) fresh dandelion greens
• A good pinch of fresh ground cumin

Preparation:

1. Cut the top and bottom from the onion, remove the skin, and halve it top-to-bottom. Set the halves, cut-sides down, on a cutting board, and halve them through the equator. Slice the onion into 1-inch julienne, as thin as you can.
2. In a 10-inch skillet or similar wide pan, heat the lard or oil until very hot, then add the onion and turn the heat down to medium. Season with a pinch of salt and cook for 20 to 30 minutes, stirring occasionally, until the onion is deeply browned and aromatic, deglazing with a tablespoon of water as needed if the pan threatens to dry out.
3. Remove half of the onion and reserve.
4. Meanwhile, cook the greens in salted water until they’re tender and taste good to you, then shock in cold water, drain, squeeze out excess water, and coarsely chop.
5. Add the greens to the pan with the onion, mix and warm them through, adding the cumin and a little water if needed to moisten.
6. Taste and correct the seasoning for salt and pepper, then top with the reserved onion and serve hot with lemon wedges and drizzles of extra virgin olive oil.

https://foragerchef.com/lebanese-dandelions-with-caramelized-onions-hindbeh/

Turnip Fried Rice

 

Ingredients:

• 2 large turnips, peeled and chopped
• 2 Tbsp avocado oil
• 2 large carrots, peeled and chopped
• 1 large crown broccoli, chopped
• 1 1/2 Tbsp minced ginger
• 3 Tbsp coconut aminos
• 1/2 tsp sea salt, to taste
• 3 large eggs, scrambled
• 3 green onion, chopped
• 1 Tbsp sesame seeds

Preparation:

1. Wash and peel the turnips. Chop them into 6 to 8 large chunks and place them in a food processor. Pulse until rice-sized pieces form. Note: You may need to stop the food processor a couple times to scrape the sides and continue processing.
2. Add all ingredients except the eggs, green onion, and sesame seeds to a large wok or skillet. Heat over medium-high and saute until much of the liquid has burned off and the turnip rice begins to stick to the pan, about 8 to 10 minutes.
3. Add the coconut aminos and stir well.. Toss in scrambled eggs, chopped green onion, and sesame seeds. Serve alongside your favorite entree.

https://www.theroastedroot.net/turnip-fried-rice/