Sesame-Ginger Turnip Rice Bowls
We’ve been harvesting hundreds of pounds of spring turnips for our local farmers markets and CSA members. I thought it was only appropriate to share one of my favorite turnip recipes so everyone could have a good recipe up their sleeve for a last minute weeknight dinner.
I would recommend a glass of wine or your favorite beer to compliment this lovely and simple meal.
Cheers to our customers and blog followers alike. We would not be inspired to create so many recipes if it wasn’t for you. Bon appétit.
Sesame-Ginger Turnip Rice Bowls
Prep Time: 15 minutes Cook Time: 25 minutes Serves: 4
For the stir fry:- 2 Tablespoon grapeseed oil
- 1 bunch baby turnips, with greens (about 1 lb total) turnips cut into 1/4 inch chunks and greens lightly chopped
- 1 large bunch of scallions, diced (white and light green parts only)
- 1/4 teaspoon minced ginger
- 1 cup uncooked brown rice
- A few handfuls of fresh cilantro, chopped
- 1 large clove of garlic, minced
- 3 Tablespoons low sodium tamari
- 2 Tablespoons water
- 1-2 Tablespoon grated fresh ginger
- 1 Tablespoon honey
- 1 Tablespoon rice wine vinegar
- 2 teaspoons sesame oil
- 1/4 teaspoon crushed red pepper flakes
Preparation
- Combine all the ingredients for the sauce in a mason jar and shake until well combined. Taste test and adjust seasonings if necessary. Set aside.
- Cook brown rice according to specific directions.
- In a large skillet over medium-high heat add grapeseed oil. Stir in ginger and scallions. Saute' until fragrent. About 3 minutes. Add turnips and cook until turnips begin to soften and brown. About 8-12 minutes. Stir occasionally. Add a few drops of water if turnips are drying out. Once turnips are tender throw in turnip greens and cook until greens begin to wilt. About 5 minutes. Remove from heat.
- Combine cooked turnips with rice, minced cilantro and sauce. Enjoy!
Notes
* Use this recipe as a guide. * Adjust measurements and ingredients as necessary. *Always taste test as you go.
looks fantastic!
Oh wow, how good do your fresh turnips look?! I gotta get me summa those! I just discovered turnips last year, and can’t wait to cook with them again this season. Love the looks of this dish and that sauce! Hurray for summer produce 🙂
Sigh, if only I lived in Oregon so that I could be one of your CSA customers. You make it so easy, coming up with recipes to use up your gorgeous produce. This one looks just as fabulous as the rest. Pass me the wine!!
This recipe was so good! Even Jack “the cookie monster” ate two helpings after declaring that he hated turnips. A real winner. Thanks Andrea.
Yay!! Major win!! Can’t wait to have you guys come visit the farm and pick up your box of veggies. XO
This was excellent! My friend gave me a bag of turnips from her garden and I had no idea what to do with them. Problem solved. I absolutely loved this. One thing, you never said what to do with the sauce. I poured half of it into the pan at the end and used a bit over the rice. Not sure how you did it but it worked great for me 🙂
My CSA included turnips but not the greens. I did have red chard on hand, and substituted that, which seemed to work okay. It may be better with the turnip greens but I thoroughly enjoyed it nonetheless!
I made this last week from my recently purchased farmer’s market turnips and it was sooooo good that I’m making it again tonight with a new batch of turnips I just got! Thank you for this recipe- It’s quickly becoming a staple amidst my fast, “chinese” stir fry recipes. It’s so flavorful and healthy- I love to cook the turnips until they are caramelized- it really ads a depth of flavor to the dish and it’s absolutely amazing with the nicely wilted, fresh turnip greens.
I’m so happy you love this recipe as much as we do. Thanks for the lovely comment. Happy cooking!!!
I love this super simple recipe and have made it several times. It’s perfect for those early season baby turnips. I crumble a block of firm tofu into mine when I add the greens, because I’m always trying to sneak protein into my vegetarian diet. That means doubling the sauce recipe though, since my husband is a sauce fiend!
Em, so happy you and your family love this recipe as much as we do! Thanks for the comment and happy cooking!
My man requested turnip and I didn’t know what to do besides mashed(which he was fine with) but then I came across this recipe. I will be using the sauce for SO many other things–OMG delish!
I did add chicken, carrots, mushrooms and spinach(since my grocery store sells turnip without the greens) to fill this meal in a bit. Absolutely yum
Thank you!!
Yay! So happy it turned out. Love your additions!
Best spring turnip recipe we’ve ever tried. Didn’t use the tops because they were past their prime… but two thumbs up for this recipe. Loved it!
Cut up turnips in small diced cubes. Added whatever minced greens from it I could. Added gari juice from sushi ginger, Added dry cilantro, newman’s sesame ginger dressing, brown rice, ginger spice, and water with cropped scallions at the top. Put in rice cooker for brown rice. Let it steam until done. Put red hot sweet ginger sauce on the side to spice it up if I feel like it. Yum! Not exact on recipe, but pretty close, and it is healthy.
This was so good, although I basically used it as a guide. I added some julienned carrots, and some lovage leaves. I doubled the sauce recipe and served it over quinoa instead of rice. My daughter roasted some tofu and some Brussels sprouts, so we also added them to the bowl.
Delicious! with the leftovers the next day, I basically sautéed whatever greens I had in the fridge, and added them in. That, to me, is the beauty of this recipe, you can add pretty much anything to it.
Love it!