Pick Your Own Hakurai Turnips in the Netherlands

Imagine this: a crisp, sunny afternoon in the Dutch countryside. You’re standing in a lush green field, the earth soft beneath your shoes, and you spot them—perfectly round, pure white orbs peeking out of the soil, topped with vibrant green leaves. That’s the hakurai turnip, a Japanese heirloom variety that’s become a local favorite on pick-your-own farms across the Netherlands. It’s sweeter, milder, and crunchier than your typical turnip, and the best part? You get to pluck it yourself.

Grab a basket and head out with friends or family. The hakurai turnip grows close to the surface, so you don’t need a shovel—just a gentle tug at the base of the leaves, and it pops right out, sometimes with a satisfying thwip. Bring the kids: they’ll love spotting the little white tops and yanking them free. Aim for turnips about the size of a golf ball or small apple—they’re the most tender. Don’t forget to snip off some of the leafy tops, which are totally edible and peppery, like a soft arugula. By the end of your farm session, you’ll have a bag full of these glistening gems and a few muddy boots. Perfect day, right?

Now You’ve Got Them Home. What’s Next?

First, give them a good scrub. Hakurai turnips don’t need peeling—their skin is thin and sweet. The leaves can be washed like spinach. Here’s how to make the most of your haul:

Two Cooking Recipes

  1. Hakurai Turnip & Miso Glazed Skillet
    Serves 4

    • Slice 8–10 hakurai turnips (halved if larger) and sauté in 1 tbsp butter over medium heat for 3 minutes.
    • Add ¼ cup water, cover, and steam for 5 minutes until tender.
    • Whisk 2 tbsp white miso, 1 tbsp honey, 1 tbsp rice vinegar, and a splash of soy sauce. Pour over turnips.
    • Cook uncovered 2–3 minutes, stirring, until glaze thickens. Sprinkle with sesame seeds and chopped turnip leaves. Serve as a side dish—sweet, salty, and utterly addictive.

  2. Creamy Hakurai Turnip & Potato Soup
    Serves 6

    • Dice 10 hakurai turnips and 2 medium potatoes. Sauté in 1 tbsp olive oil with 1 chopped onion for 5 minutes.
    • Add 4 cups vegetable broth, bring to a boil, then simmer 15 minutes until soft.
    • Blend until smooth with ½ cup heavy cream (or coconut milk for vegan). Season with salt, white pepper, and a pinch of nutmeg.
    • Serve hot with crusty bread and a drizzle of truffle oil. Rich, comforting, and surprisingly elegant.

One Cocktail Recipe

  • The Turnip Twist
    Makes 1 cocktail
    • Muddle 1 small hakurai turnip (thinly sliced) with 1 tbsp honey and 1 oz fresh lemon juice in a shaker.
    • Add 2 oz gin (an herbal gin like Hendrick’s works great) and a handful of ice.
    • Shake vigorously for 15 seconds. Double-strain into a chilled coupe glass.
    • Garnish with a thin turnip slice on the rim. The turnip adds a subtle, fresh earthiness that cuts through the gin—elegant and unexpected.