Ingredients

• 5 cups (about 1 3/4-pounds) daikon radish, peeled & sliced - see instruction no. 2 for instructions
• 3 1/2 tablespoons grapeseed oil
• 1 1/2 teaspoons chile paste
• 1 teaspoon low sodium tamari or soy sauce
• 1/2 teaspoon ginger pulp, freshly grated
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon sea salt

Instructions

1. Preheat the oven to 475°F, and adjust a rack to the center.
2. Cut the daikon into sections approximately 3-inches long, then cut about 1/4-inch slices off the side of each one, to make a base. Stand the sections on their bases, and cut them, vertically into slices about 1/4-inch thick. Stand these slices on top of each other, and then cut them into sticks about 1/4-inch thick. Add all of the daikon slices to a baking sheet and set aside.
3. In a small bowl, combine the oil, chile paste, tamari or soy sauce, ginger, sugar and salt.
4. Drizzle this over the daikon slices and then use your hands to toss them until they're all evenly coated and in a single layer.
5. Place the baking sheet in the preheated 475°F oven and roast until they are golden brown on all sides, about 15 minutes. (You should gently toss/flip them about halfway through the cooking time.)
6. Add a double layer of paper towels to another baking sheet, and when the fries are done, add them on top of the towels to drain and cool.

Notes

Ingredients

• 2 tablespoons unsalted butter
• 1 1/2 pounds Hakurei or Tokyo turnips and greens (separated, stemmed, and cut into 1-inch pieces; roots cut into 3/4-inch wedges
• 1/4 teaspoon fine sea salt, plus extra if needed
• 2 tablespoons mirin (Japanese rice wine)
• 2 tablespoons white miso, see notes
• Steamed white rice, for serving (optional)

Instructions

1. Melt the butter in a deep saute pan over medium-high heat. Add the turnips and the 1/4 teaspoon of salt, stir to coat, then cook, stirring occasionally, until they begin to turn golden, about 3 minutes. Add the mirin (it will foam) and cook for 1 minute more.
2. Reduce the heat to medium and add the greens. As they begin to wilt, stir to incorporate them. Cook, stirring, until wilted and tender, 1 minute.
3. Push the turnips and greens to the side of the pan to make room in the center. Add the miso and 1/4 cup f water to the center of the pan, stir to break up the miso, then stir the miso mixture into the turnip mixture to coat evenly. Cook, stirring occasionally, until the turnip roots are tender, golden, and glazed, 3 minutes. Season with more salt to taste. Serve over rice if desired.

Notes

Ingredients

• 6 large red new potatoes, skin on
• 2 large turnips, peeled
• 1/2 cup cream, heated
• 8 tablespoons (1 stick) butter, melted
• 1/2 cup sour cream
• Salt and pepper

Instructions

1. Slice potatoes and turnips 1/4-inch thick. Cook in boiling water for 15 minutes or until fork-tender. Drain. Whip unpeeled cooked potatoes and turnips with electric mixer, mixing until moderately smooth (don't overbeat them; a few lumps are nice). Add hot cream, butter, and sour cream. Season with salt and pepper, to taste. Whip again until blended. Adjust thickness by adding more cream, if desired.
2. Recipe courtesy Paula Deen
3. http://www.foodnetwork.com/recipes/paula-deen/turnip-mashed-potatoes-recipe.html

Ingredients

• 1 Tbsp. olive oil
• 2 cloves garlic, minced
• 1 bunch turnips and their greens
• 4 Tbsp. chopped fresh basil
• 1 medium tomato, coarsely chopped
• 1/4 tsp. ground sea salt
• freshly ground black pepper

Instructions

1. Wash turnips and remove roots & greens. Cut in each in half vertically, and then slice into thin "half-moons."
2. Wash greens and remove stems from leaves. Tear into smaller pieces.
3. Heat oil skillet in a medium lidded skillet over medium-low heat. Add garlic and cook 2-3 minutes. Add turnips, turnip greens, and basil to skillet. Sprinkle with salt. Cover with skillet lid.
4. Cook, stirring occasionally, until just tender (about 10 minutes). Add tomato to turnip mixture. Cook until heated through (2-5 minutes). Taste, adjust seasoning with salt and pepper.

Notes