Torshi Left

Pickled Turnips

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About

These are great favourites. They have a very distinctive taste which is enjoyed by most people even when first encountered. The turnips are traditionally coloured pink by adding sliced raw beetroot. The rich, cherry-coloured juices penetrate the white turnips, colouring them bright red or soft pink, according to how much is used, and giving them a delicious taste.

Huge jars of these torshi adorn the streets and decorate the windows and counters of most cafés and restaurants.<