Sautéed Japanese Turnips and Komatsuna
Jun 22, 2011, Updated Jul 01, 2012
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If you are reading the title of my recipe and thinking to yourself “Is this Nutmeg Nanny? Did I click on the wrong blog” I completely understand. I have been posting A LOT of green foods lately. I’m not sure what is wrong with me. I’m hoping to get out of that rut soon 
However, I have also decided to participate in a CSA this summer. So that means lots and lots of fresh vegetables that need to be prepared each and every week. Last week I was given Japanese turnips and komatsuna. Two things I have never cooked with in my life.
I called the farm and was told they both could be eaten raw or gently sautéed. I went the sautéed route and decided to throw them together. I found the turnips to have a slight cabbage heart taste, (the cabbage heart is the light part in the middle of the head of cabbage. Most people do not eat this part, I personally really like it) which is a bit peppery. However, the pepperiness mellows out after the sautéing. The komatsuna has a slightly bitter taste and has the texture of spinach. They seemed to pair quite lovely together. I know we enjoyed it….we ate the whole pan!
Enjoy!!!
Sauteed Japanese Turnips and Komatsuna
Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
1 bunch Japanese turnips – washed, stems removed, and cut into 1/2 inch thick slices
1 bunch komatsuna – washed and stems cut off
1/2 onion – diced
Olive oil
Salt
Pepper
Nutmeg Nanny
Directions:
In a large sauté pan, over medium heat, heat a few drizzles of olive oil. Once hot, cook onion until they start to soften. Add turnips and cook until slightly brown and soft. Approximately 5-7 minutes. Once turnips reach desired doneness throw in komatsuna and sauté for about 2 minutes. Once the komatsuna is softened, flavor with salt and pepper, take of the heat and enjoy.
I’ve never had either! But I always enjoy trying new vegetables and fruits. A saute seems like a safe way to go. The result looks very yummy.
I love greens of any sort…this looks like a totally satisfying dish =) And I think it’s pretty 😉
I’ve never had either of these, but the end result looks like a lovely side dish!
I love that you kept the recipe simple so the veg itself could shine! I love the picture–the turnips remind me of sliced water chestnuts.
I love how joining a CSA really forces you out of your green comfort zone! I’ve never heard of either of these, but should I get them in my CSA I’ll know how to prepare them!
Looks Good !!
We got komastuna & tatsoi with our CSA a few weeks ago. If you get either in another week, I HIGHLY suggest a nice asian noodle soup with chicken & shiitakes. We put the komastuna in the soup for about 3 minutes. The tatsoi is so tender we just dropped it in a bowl, put on a little squirt of sriracha and ladled the soup on top. We’re actually craving komastuna & tatsoi over here!
I love recipes with ingredients that I don’t yet know :-). I will have to look those up. Thanks for sharing!
Never tried Japanese turnips before, they sound gorgeous – nearly anything is good sauteed in a little olive oil and salt 🙂
Gorgeous! My sister lives in NY and I was thinking about getting her a CSA membership as a gift. Such beautiful bounty!