11/4 Oishii Turnip Saute
On the last day of the farmers market Amy from Living Stones Community Farm managed to blow my mind for the last time until spring. Her luscious Kabu Turnips made their market debut just in time to get us addicted.
Photo By: S. Duquet
They are tiny like a radish with a similar spicy attitude. I brushed one off and ate it at the market (because Amy made me) and was prepared to make my scrunched nose face until I realized it wasn’t necessary because they are positively delicious raw. I was astounded by its texture. It is solid like an apple and not starchy like a root veggie. It is sweet and spicy like a radish with perfectly snow white insides. They would be a stunning and unexpected addition to any salad, veg tray or slaw.
Photo By: S. Duquet
In an effort to be Kabu knowledgeable, we consumed them cooked as well. They were al dente orbs of turnip excellence. I thought they looked exactly like scallops and surmised that had Sandy prepared them in a lemon wine sauce, we could have called them vegan scallops.
Oishii Turnip Saute
By: S. Boulton
Ingredients
2 cups of Kabu turnips, cut into halves or the larger ones in quarters
1 tbsp of chili oil
1/4 cup of water
1 tsp of ground ginger
1 tsp of garlic powder
2 tbsp of liquid aminos or soy sauce
Make it happen:
Heat the chili oil in a large saute pan to coat. Drop in the turnips and saute on medium heat for two minutes, turning a few times. Add a splash of the water, about a tbsp, then add the ginger, garlic and liquid aminos and cover to steam them for another 2-3 minutes. If they get a bit dry, add more water. Stir and check firmness with a fork. I cooked them until they had softened on the outside, but remained al dente on the inside. You may need another minute or two until they reach the desired texture. They are delightful little veges and this saute honored their Asian roots. Oishii means tasty in Japanese and they most certainly are that.
We will definitely be on the lookout for more Kabu Turnips. If you spy them in your farmers market or local Asian specialty store, add them to your cart and give them a try.
Have a delicious day.
Tags: compassionate eating, dairy free, going veg, Japanese Turnips, Kabu turnips, plant based diet, trying vegan, trying vegetarian, vegan challenge, vegan experience, vegan recipe, vegan scallops, vegan side dish, vegan wannabe, vegetarian recipe, vegetarian scallops
