Barbara Kafka

Sweetly Tasting Turnips

 


Turnips can vary – for instance, Gilfeather or Rutabagas. This is a somewhat unusual recipe for the ordinary white and purple turnips. I developed it for a friend who is a vegan. It is a real sign of friendship to create meals for vegans. Turnips can be rather acrid but not in this preparation. It is a good addition to a vegan assortment or as a side dish for fish or smoked meat. There will be extra sauce. Save it and use it to cook other mild vegetables or fish or white meat of chicken. The leftover liquid also makes an excellent salad dressing, mixed two parts to one with mayonnaise. I used about 1/2 cup liquid and cut up three hard boiled eggs into the mixture. It doesn't make up for Caesar salad; but it is substantial and satisfying.

2 pounds of turnips trimmed and peeled, cut into quarters and thinly sliced

½ cup mirin

¼ cup rice wine vinegar


2 tablespoons toasted sesame oil


Kosher salt to taste


Ground black pepper to taste


Combine all of the ingredients except for salt and pepper in a small saucepan. Bring to a boil and cover. Reduce heat and simmer for about 30 minutes or until the turnips are cooked but not mushy. Taste and season. It may not need additional salt and pepper. Serve drained. Keep the cooking liquid for another use.

Serves four to six.



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