Name: Turnips with Vinegar
Yield: Serves 4
Ingredients: 3 tablespoons olive oil; 1 kg turnips (if baby, keep whole, trim and wash thoroughly; if the size of a tangerine, peel and quarter); 4 tablespoons good-quality red wine vinegar; 3 garlic cloves, finely chopped; sea salt and black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

Pickled turnips are often eaten as part of a mezze for their crunch and slight radish taste. This interesting and punchy dish can be served as a mezze, but goes well with lamb too. Turnips are generally neglected in this country, but if cooked quickly, they are delicious.

Ingredients

3 tablespoons olive oil
1 kg turnips (if baby, keep whole, trim and wash thoroughly; if the size of a tangerine, peel and quarter)

Method

Heat the oil in a large saucepan over a medium heat and when hot, add the prepared turnips. Fry quickly, stirring occasionally until the turnips begin to colour on all sides. Add the garlic and fry for another minute, then add the vinegar, salt and pepper. Cook for 2–5 minutes until the turnips lose part of their crunch but are not soft. Remove and taste for seasoning. The turnips may need more

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Ingredients

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