Raw turnips with coriander

Raw turnips with coriander

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

This is a surprisingly sweet and simple salad that will freshen up any meal. It works really well with oily fish, such as fried mackerel fillets with soy sauce. Serve with a wedge of lime, so that people can dress the salad themselves.

Ingredients

Quantity Ingredient
300g turnips
5 sprigs coriander
1 teaspoon black onion seeds
1/2 teaspoon sesame oil, (optional)
lime wedges

Method

  1. First wash the turnips, top and tail them and peel only if they have a tough skin. Grate them coarsely. Finely chop the stalks of the coriander and roughly chop the leaves. Place the coriander in a bowl with the turnips. Just before serving, toss with the black onion seeds or mustard seeds, a pinch of salt and the sesame oil, if using. Serve with the lime wedges.

Variations

  • Turnip latkes: Make 1 quantity raw turnips with coriander (omitting the sesame oil). Squeeze out as much of the juice as you can from the mixture and put into a bowl. Mix in 2 tablespoons wholewheat or spelt flour and 1 lightly beaten egg. Place a frying pan over a medium heat and add a little flavourless vegetable oil. Fry spoonfuls of the latke mixture until golden brown, then flip and brown the other side. Serve with sour cream or mustard. Serves 4 as a snack.

    Grated turnip with apple and walnut: Make 1 quantity raw turnips with coriander (omitting the sesame oil), add 1 grated apple and 50 g crushed walnuts. Dress with olive oil at the last minute. Serves 4 as a crunchy, refreshing side dish.

Storage

  • The raw turnips are best eaten fresh.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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