We tasted one raw, and it had the initial bite of a fresh radish but that distinctive, bitter turnip flavor (which we love). It was tender, and for a minute after we swallowed, we felt a peppery sting at the back of our throat — pretty complex for a tiny veggie.
We're planning on sautéeing these with a little garlic before adding the greens to wilt in the pan.
Anyone else tried Japanese turnips?
Related: What's in Season Now? May (Check out the comments. Reader wig3000 posted a recipe for a turnip gratin.)
(Image: Elizabeth Passarella)