Hakurei have a zesty crisp, apple-like quality that adds zing to salads, unlike the fall, purple top turnips that are usually cooked in a hearty beef stew.

GRATED TURNIP AND APPLE SALAD

Moosewood Restaurant

• 1 cup peeled and grated raw turnips
• 1 cup peeled and grated tart green apples
• ½ cup chopped fresh parsley
• Juice of 1 large lemon or lime
• 1 Tablespoon vegetable oil
• Fresh ground pepper

CURRIED SPRING TURNIPS

Combine everything, toss, cover and chill.

• 1 onion, chopped
• 2 TBSP oil
• 3 turnips, peeled and sliced thinly
• 1 tart apple (eg. Granny Smith), cored and chopped
• 2 tsp curry powder
• ½ tsp salt
• Lemon wedge

Cook the onion, stirring, in the oil for 5 minutes over medium heat until it begins to brown. Stir in the turnips and cook 5 minutes more. Add the apple, curry powder and salt, and cook until tender, about 3 to 5 minutes. Squeeze a fresh lemon wedge over dish before serving. Serve hot with additional wedges.

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