Sautéed Japanese Turnips and Komatsuna

By Brandy

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 Smile 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.

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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!!!

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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.

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About Brandy

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel.

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25 Comments

  2. I’m mostly a baker myself but you wouldn’t know with the number of non baking post I’ve done most recently! I love fresh vegetables – and your dish looks yummy!

    Reply

  3. Yum! Next year I definitely want to join a CSA… I keep seeing everyone else’s yummy veggies and getting jealous!

    Reply

  5. I’ve never had either of these but this looks delicious! I should be more adventurous in my fresh produce eating!

    Reply

  10. Green is good! The beauty of being part of a CSA is all new vegetables that you are going to discover, and learn to prepare. Awesome.

    Velva

    Reply