Asian Style Turnips
This recipe for turnips caught my eye because it is light and easy to prepare. Both of these characteristics are especially appealing after the holidays.
cut the scallions to 1-inch lengths
Slice the turnips into slices about 1/8 of an inch thick and place them on a cookie sheet. Sprinkle the slices with salt and allow them to stand for 2 hours.
After 2 hours, rinse and drain the slices and set them aside.
In a saucepan combine the marinade ingredients and bring the mixture to a boil. Add the turnips and toss them with the marinade. Continue cooking until the liquid comes to a boil.
Allow the turnips and the liquid to cool, then transfer the slices and mariade to a glass jar. Cover the jar and refrigerate up to 12 hours, shaking the jar occasionally, to allow the flavors to blend.
Serve garnished with chives and sesame seeds.
I found this recipe in my friend Renee Shepherd's cookbook, "More Recipes from a Kitchen Garden." Many of you may be familiar with Renee's seed company, Renee's Garden. She has also been a guest on my television shows to share her secrets for growing plants from seed. This cookbook is loaded with tasty recipes that can easily be prepared with vegetables that you can grow in your own garden.
This recipe for turnips caught my eye because it is light and easy. Both of these characteristics are especially appealing after the holidays.
Turnips are available in most markets year round, but are considered in season from October through February. It is best to select small, young turnips because they have the best flavor, a delicate, almost sweet taste.
You can store turnips, wrapped in plastic, in the refrigerator for up to 2 weeks. They will also keep in a cool basement.
Turnips are also a good source for vitamin C, another plus during the cold and flu season.
Time to prepare: 14 hours, 10 minutes.
This recipe is vegetarian.