Japanese Turnips

Before you navigate away, because the word "turnip" is not only boring but sounds like something your grandparents were forced to eat as children, know that I am discussing Japanese turnips. And unlike their American relatives, which are rock hard and rooty, these delicate white veggies are crisp, juicy, sweet and fresh. They can be enjoyed raw like jicama, or roasted or sauteed in olive oil and garlic. The first method is refreshing, the second as savory as potato and as juicy as fresh pear.

We've been getting large bunches of them in our CSA tote each week, and at first I sliced them thinly and ate them for breakfast on buttered toast with a sprinkling of smoked salt. Then I shredded them into a lemony salad with young beets and sunflower seeds. The next time I parboiled them and rolled them in a bit of butter and coarse salt. And yesterday I did the best thing yet, which was to slice them thinly, toss them with a bit of olive oil and a lot of minced garlic, and roast the bejeezus out of them. The resultant "chips" were salty and golden, and juicy as hell. I nibbled a few out of the pan and tossed the rest for lunch today with brown rice, black beans, cherry tomatoes and feta.

If you think you dislike turnips, or are finding large quantities of them at the farmer's market or in your own CSA tote, try the below recipe. It would make a nice accompaniment to any type of roast or richer fish; or, eat them on their own, as I did, standing at the pan with a glass of wine.

Simple Roasted Japanese Turnips
Note: All of the literature I've found on Japanese turnips say they're spicy and strongly flavored. Ours have been sweet without even the slightest radishy kick, but it might be best to taste one raw before determining what to do with your bunch.

Japanese turnips
olive oil
2 cloves garlic, finely minced
coarse salt
pepper

Preheat oven to 425 F.
Trim and thinly slice turnips (1/4"), setting aside the greens for sauteing.
Toss the turnip slices with a healthy lug of olive oil, the minced garlic and a pinch of salt, and spread into one layer.
Bake until the turnips are starting to turn tender and golden, then flip with a spatula.
Continue baking until golden and somewhat shriveled, but not dry or burnt.

This all takes roughly 45 minutes, but as I didn't watch the clock (I was watching Buffy), be sure to check the veggies occasionally to get the texture you like.