I bought some huge Hakurei Turnips from Keith’s Farm at the Union Square Greenmarket this morning. They have topped ones (sold by the pound) but also ones with leaves (only $3 for a bunch and they were huge!).
I’ve always loved turnip leaves (especially in soup) so I opted for the $3/bunch option.
My first stop at the greenmarket is usually PE & DD Seafood, where I get whole flounder, squid, conch, whelks or sometimes cooked lobster. I had already gotten some squid so I decided to make something with turnips and squid. After Keith’s I stopped by Norwich Meadows and saw a variety of shelling beans. I’ve never cooked fresh shelling beans before so I grabbed some Calypso Beans.
Here is what I made with these items:
1 large Hakurei turnip, peeled (save the skin) and cut into eighths
1/2 pound squid (body and legs), body cut into quarters
1 tsp sesame oil
1/2 tsp soy sauce
Salt & pepper
1/4 cup sliced scallion
1/2 lemon, juiced
Hakurei Turnip stalks/leaves (of one turnip), sliced into 1/4 inch pieces
Hakurei turnip skin, julienned
1/2 tsp chili flakes
Large pinch of sea salt
1/4 cup shelled Calypso beans
- Place the beans in a pot covered with an inch of cold water. Bring to a boil then reduce to a simmer and cook until tender (shouldn’t take longer than 15 minutes or so). Drain and cool.
- Combine the chopped turnip stalks/leaves and turnip skin and salt with a large pinch of sea salt. After 15-20 minutes or so they will wilt down and release some water (this is a Japanese quick pickling method called “asazuke”). Add the chili flakes and cooked beans and mix well.
- Char the turnip on both sides without oil on high heat (inside should be tender and juicy) and place in a bowl.
- Sear the squid in a pan without oil on high heat, and add to the turnips.
- Toss them together with the sesame oil, soy sauce and scallion, and season to taste with sea salt (if necessary) and black pepper. Finish with a generous squeeze of lemon juice.
- Plate the turnip and squid over the turnip leaves and beans.