Heavenly Hakurei Hash

Suddenly Hakurei turnips are everywhere, and I’m in love. Probably I’m the last cook in America to discover them, since Internet references to them abound, but I don’t care, I’ve got them now and I’m never letting go. Tender and sweet, pure white, small and perfectly round with appetizing greens, they’re everything a turnip should be. Here’s my way with them.

Cut the turnips into pretty half-moons, chop the greens, and dice up the best pancetta you can find. This one comes from the Hitchcock Deli here on the island and it’s fabulously savory.

Crisp the pancetta and sweat the turnips in the rendered fat with no added liquid.

Toss in the chopped greens and cook just to wilt them. Relish.

Heavenly Hakurei Hash

2 bunches Hakurei turnips, 5 to a bunch, sliced in half-moons
3-4 ounces excellent pancetta, diced
greens from the two bunches of turnips, chopped
1 T olive oil
salt and pepper

Heat the olive oil in a small pan (I use a 7″ skillet, you want the turnips to be crowded so that they’ll steam in their own juices) then add the pancetta and toss and stir over medium heat to render some of the fat and lightly crisp the meat. Add the sliced turnips, a pinch of salt, toss to cover the turnips with the fat, and cover the pan. Cook on low heat for 10 minutes, stirring halfway through. You want the turnips to be tender but not mushy. Add the greens, stir to combine, cover the pan and cook for about 5 minutes. Add another pinch of salt and a grind or two of fresh pepper. And that’s all she wrote, because that’s all you need to do.

Personally I think this makes two servings, and it’s just as good left over the next day as it is at first bite.

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