We harvested some purple top turnip this week. I like purple colour so I was excited to harvest these root vegetables and it is the first time I had success with this variety after trying to grow them at second attempt. It is the gardener fault sowing in the wrong season the first time because I can't wait to grow them. I have been keeping this turnip recipe since last year and waited to try to cook it. My husband and I enjoy Japanese food very much and he is the one who cooks better Japanese food than I do. So I handed the recipe to him. I really like the simplicity of the preparation and ingredient in 'The enlightened kitchen~Fresh vegetables from the temple of Japan' recipe book by Mari Fuji for 'Turnip Rikyu Soup'.
~Turnip Rikyu Soup~
4 small white kabu turnips (about 60g), peeled
2 tablespoon white sesame seeds
Turnip leaves, very finely chopped (about50g)
800ml Konbu stock
1 tablespoon soy sauce
1/2 teaspoon salt
1/2 teaspoon sake (did not add)
finely grated yuzu rind, for garnish, optional
1> Cut the turnips lengthwise into 4 to 6 wedges.
2> Roast the sesame seeds, then grind in a food processor.
3> Blanch the finely chopped turnip leaves briefly in boiling salted water. Drain and squeeze lightly.
4> In a saucepan, combine the konbu stock, soy sauce, salt, sake and turnips, and place over medium heat for 5 to 6 minutes until the turnips are cooked through, but still crisp.
5> Add half the turnip leaves to the saucepan (my husband add tofu and spring onions too), bring very briefly to a boil, then remove from the heat and serve. Garnish with ground sesame, the remaining turnip leaves, and yuzu rind.
A very healthy and nutritious food. Sorry no photo of this dish, it is just a soup dish and I was too hungry to take a photo after feeding Abby.