Turnip
1 recipe found
Turnips With Whipped Pistachio Feta
Tender and juicy hakurei turnips, sometimes known as Japanese turnips, always feel like a treat. With a crisp flesh that is reminiscent of apples, they can be eaten raw, sliced thinly and adding a nice crunch to salads, or cooked, which coaxes out a buttery flavor. That said, if you can’t find hakurei turnips, radishes will do, in this recipe adapted from my cookbook “Linger: Salads, Sweets and Stories” (Knopf, 2025). Pan-frying turns turnips juicy, tender and extremely easy to eat. The whipped pistachio feta is joyous: creamy and nutty, a perfect base for not only these turnips, but also for just about any roasted vegetable. If you can find a vegan feta that you like, use it here, as it works just as well as dairy-based feta. If your turnips have tops, reserve them to use in this salad. Turnip greens are mild and crisp, similar in taste to bok choy, and can also be stir-fried, so never throw them away.