Sautéed Japanese Hakurei Turnips with Bok Choy

Summer is here and we’re well into the growing season here in Colorado, and we LOVE all the amazing fresh veggies we can find locally at our farmer’s market and CSA. Signing up for a CSA (community-supported agriculture) is a great way to eat based on what’s in season and try new fruits and veggies you might not be familiar with.


Most CSAs provide their members with a weekly or bi-weekly selection of their most recent harvests, so you know you’re getting the freshest veggies available. Plus, the selections are solely based on what’s in season right now, so you might discover a new favorite veggie!



That’s how we ended up creating this recipe! Our most recent CSA box included these beautiful Japanese Hakurei turnips, and we knew we needed to come up with a recipe to feature them. This turnip has a much lighter, sweeter taste than your traditional turnip and it’s actually much closer to a radish in texture – crisp and crunchy. It’s perfect paired with fresh bok choy in this fresh veggie sauté. This recipe is root-to-stem: you can use all of the plant. Leave the tops of the turnips on or chop them up with the bok choy for extra green goodness. This dish is cleanse-friendly, and can be easily adapted for purification by substituting water for the oil.


Now we want to hear from YOU! What’s your favorite summer veggie? Have you found any new favorites from your local farmers market or CSA? Let us know in the comments below!


With love and sweet turnips,

Jo & Jules


Sautéed Japanese Hakurei Turnips with Bok Choy

Yield: 2 servings



  • 1 bunch Japanese Hakurei turnips, trimmed and quartered
  • 1 to 2 small bunches bok choy, sliced into 1/4 to 1/2 inches
  • 2 TB. fresh green garlic, thinly sliced
  • 2 to 3 TB. avocado oil
  • Sea salt and pepper, to taste

In a large cast iron skillet over medium-high heat, add avocado oil and heat. Add turnips and sauté until starting to brown on the sides, about 8-10 minutes. Sprinkle with a pinch of salt. Add bok choy and garlic and sauté for about 3 minutes. Serve with a sprinkle of sea salt and freshly ground black pepper.



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