Here is another course in the Smoky Robinson dinner. This one was all about turnips and preparing them in different ways.  Grilled, Pickled, Sautéed, and preserved.  Turnips to me seems like always a bit of a challenge because of the overwhelming earthy taste.  But turnips can be really good as well. I wasn't brought up on turnips so for me it is a bit of a challenge to be over joyed with passion for these root vegetables.  This dish has a very asian approach to the recipe giving some surprises with the pickled plum.  Here is the recipe and I hope you enjoy!


Grilled Turnips

12 baby turnips 

2 tbsp of koji

2 tbsp of olive oil

Grill on egg for an hour and 1/2 at 300 degrees 


Pickled Turnips

3 baby round turnips white sliced thin

1/3 cup rice wine vinegar 

1/3 cup white balsamic 

1/4 cup water 

1 tbsp salt 

1/4 cup sugar

1 tbsp sechuan pepper 

1 ginger 

2 garlic cloves


Marinated Turnips

5 baby purple turnips sliced thin

1/4 cup of kasu 

1 tbsp ginger

2 garlic

1/4 cup rice wine vinegar

1/3 cup water


Saute Turnips

6 baby turnips cut in half sliced thin

1 onion sliced thin

2 tbsp koji

1 tbsp of oil and 2 tbsp of butter

Pinch of salt if needed


2 pickled plums or umbeosha

12 small plums

2 tbsp of salt

3 tbsp of sugar

1 cup of rice wine vinegar

1/2 cup of apple cider 

2 star anise

1 cinnamon stick

1 ginger

2 cloves  


Green Kimchi (at least 2 weeks done ahead of time)

1 head of napa cabbage julienned

1 daikon radish julienned

1 carrot shredded

2 tbsp ginger and garlic minced

2 1/2 tbsp of pickling salt

2 jalapenos, 2 serranos, 2 poblano, 2 thai chiles

1 bunch of cilantro 

splash of rice vinegar


Green kimchi chips

4 cups of water

1 cup of sushi or Jasmine rice 

2 cups of kimchi 


1/4 cup of mizuna 

1 bunch of broccoli or radish flowers


For Grilled baby turnips,  Preheat big green egg to 325 degrees

Mix olive oil, koji, and 12 baby turnips all together.  Sprinkle with a few pinch of salt.  Pour onto a sheet of aluminum foil and place on your green egg or grill.   Cook for 45- 1 hour or until tender.  Set aside until later.  

Pickled Turnips,

Place sliced turnips in a small container.  Place all the other ingredients in a small pot and bring to a boil.  Once it comes to a boil pour over the turnips.  Cover and let it sit until room temperature.  

Marinated Purple Turnips,

Place the sliced turnips in a bowl.  Place the rest of the ingredients in vita mix and puree until smooth.  Pour the puree over the turnips and allow the the turnips to marinate for at least 2 hours.  

For the Green Kimchi,

Place the cut napa cabbage, daikon, and carrot into a bowl.  Place the rest of the ingredients into a vita mix and puree until smooth. Pour over the vegetables and mix well.  Allow to sit for 30 minutes and then pack into a preserve jar with a weight.  Allow to ferment for at least a week up until a month.   

To make the kimchi chips

Take water and rice and place into a pot.  Cook for 30-35 minutes until the rice is overcooked.  Then place half of the rice into a vita mix with the kimchi.  You might have to add a touch of water if all the water has evaporated during the cooking process. Puree until smooth.  Pour into a bowl and you can pour the rest of the over cooked rice in with the puree (this will give you a little texture to the chip).  Pour the rice-kimchi mixture on to a sheet pan lined with parchment paper and smooth evenly in a thin layer (you might need two sheet pans)  Place into a dehydrator or an oven set at 140 degrees or 150 degrees if that is the lowest your oven will go if you don't have a dehydrator.   Allow to completely dry 6-8 hours.  Once completely dried you can break the "chips" up into smaller pieces.  

To make the chips take the dried rice-kimchi and place into a fryer oil set at 325 degrees.  The chip should puff up a little and fry up fast.  Drain out on paper towels and season with salt.  Set aside until ready to use.  

For the pickled plums

Place plums in a preserve jar or container.  Place all the other ingredients into a small sauce pot.  Bring to a boil and then pour over the plums.  Cover and allow to sit for at least one week.

To finish,

Place onions and sliced turnips in a small pot with oil, butter, koji, and pinch of salt.  Cover and cook for 15-18 minutes until the onions and turnips are tender and soft.  Place a spoonful of the sautéed turnips in the bottom of the bowl.  Then place a few halved grilled turnips on top.  Add some of the marinated and pickled plumbs to the bowl.  Add two small pieces of pickled plum to the bowl.  Add the kimchi chip on top.  Finish with mizuna and the flowers.  Serve and enjoy this in depth turnip dish!