Japanese Turnips With Greens – Cleveland Clinic

Japanese Turnips With Greens – Cleveland Clinic

Japanese turnips are a common find at farmers markets. They are small, round and white and look a bit like radishes. They have a mild, sweet and earthy turnip flavor and are usually sold with the green attached, which we use in this recipe from root to stem.

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Preparation: 15-20 minutes
Cooking: 8-10 minutes


  • 1 bunch of small Japanese turnips with vegetables
  • 3 cloves garlic, finely chopped
  • 1/2 to 3/4 teaspoon kosher salt, to taste
  • 8 walnuts, toasted
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon freshly ground black pepper, to taste
  • 1/8 teaspoon dried crushed red pepper flakes, to taste

Travel directions

  1. Trim the turnip greens and trim the leaves at the stem base. Halve or cut the turnip bulbs into quarters so that all pieces are approximately the same size. Wash and spin the turnip greens
  2. Chop the garlic on a cutting board with 1/2 teaspoon salt. Then add the walnuts to the garlic mixture and chop finely. Place the turnip greens on top of the garlic-walnut mixture and chop finely (you make a quick turnip pesto).
  3. In a medium skillet over medium heat, add the olive oil and turnip bulbs and cook until lightly golden and crisp, turning halfway through cooking, 6 to 8 minutes. Add the turnip pesto mixture, stir to combine, and season with salt, pepper and the red pepper flakes, if desired. Saute for 1 more minute.

Nutritional value (per serving)

Makes: 4 servings
Serving Size = 1/2 cup

Calories: 123
Total fiber: 0.9 g
Soluble fiber: 0.3 g
Protein: 1.5 g
Total fat: 12.3 g
Saturated fat: 1.5 g
Healthy fat: 10.5 g
Carbohydrates: 2.9 g
Sugar: 0.8 g
Added sugar: 0 g
Sodium: 131mg
Potassium: 75mg
Magnesium: 15mg
Calcium: 17mg

From the cookbook ‘What to eat if’ by Michael F. Roizen, MDMichael Crupain, MD, MPH, and Jim Perko, Sr., CEC, AAC