Name: Glazed Hakurei Turnips
Yield: Makes 10 servings
Ingredients: 3 bunches baby hakurei turnips, baby turnips, or red radishes (about 2 pounds), trimmed, greens reserved; 1/4 cup (1/2 stick) unsalted butter; 3 tablespoons sugar; Kosher salt

Glazed Hakurei Turnips in a bowl with a spoon.

Photo by Joseph De Leo, Food Styling by Lillian Chou

Hakurei turnips are a small, delicately flavored Japanese variety that will win over even the harshest turnip critic. If you can't find them, use another small turnip like the Tokyo, or substitute with red radishes. Lo advocates using the whole turnip, from bitter, leafy-green tops to sweet roots.

Recipe notes

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