This recipe isn't for everyone

6 months ago

I realize that some people will read the ingredients and go "Blech!", but I look forward to it every fall when the fall turnips and carrots come in. Use a medium size grater.

Carrot Turnip Slaw

2 c grated carrots

2 c. grated turnips, peeled first

1/4 c. sliced scallions (or finely cut red onion)

1/2 c. parsley

1/4 c. lemon juice (fresh please)

1/4 c. olive oil

1/2 tsp each salt and dry mustard

Place all ingredients through parsley in medium sized bowl. Mix lemon juice, olive oil and the salt and mustard and add to the bowl.

That's it. If you like it at all, I think you'll love it.

It's pretty great with a high quality cheese sandwich--maybe on good sourdough.

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Comments (11)

orchidrain
6 months ago
Sounds good, I'll have to give it a try.
plllog
6 months ago
last modified: 6 months ago
I think it sounds good. just making sure, though. Do you mean regular white inside turnips? Or the orange fleshed rutabagas/swedes which some people in Scotland and Canada call turnips?
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laceyvail 6A, WV
Original Author
6 months ago
I mean the old fashioned purple top turnips. Though I'm sure you could use the yellow Japanese turnips or even rutabagas (known as Hanovers here in WV).

I'll be having it for a big lunch soon with homemade tomato soup and a grilled cheese made from sourdough bread purchased yesterday from a new little bakery specializing in sourdough--a long slow 48 hour rise.
malabacat
6 months ago
This sounds really good. I'm definitely going to make it.
morz8 - Washington Coast
6 months ago
It sounds like something I'd enjoy but I rarely make slaw. DH isn't a fan 😒 Funny the things I might like to eat but don't serve regularly knowing they are not his favorites too. He's having oven roasted cherry tomatoes tonight - not his favorite but I love them (so I do slip in things more for my taste every now and then)
sleevendog (5a NY 6aNYC NL CA)
6 months ago
last modified: 6 months ago
I make similar 365, 24/7 almost twice a week. Best the spring summer fall months with fresh produce.

I just made one today with turnips, fennel, carrots, cucumber...i use what i have on hand. Lots of fresh lemon i agree is key.
laceyvail 6A, WV
Original Author
6 months ago
Cucumbers long gone, and I eat in season from the garden. I wouldn't know how to feed myself without a vegetable garden. My go to with cukes is slice them, salt them, drain, then a small amount of cider vinegar. I can eat that all cuke season long. I sometimes top a serving with good yogurt.
floraluk2
6 months ago
last modified: 6 months ago
Nothing blech about a bowl of fresh crunchy seasonal vegetables.
laceyvail 6A, WV
Original Author
6 months ago
But you even mention turnips to most Americans--and "Blech!"
Lars
6 months ago
I don't know anyone who doesn't like turnips, and we had a lot of them when I was growing up. We also ate a lot of turnip greens, which I like a bit more than just turnips.

My favorite way to have turnips is tempura, and I mostly have them cooked instead of raw, but grated is good also.
laceyvail 6A, WV
Original Author
6 months ago
Funny, I don't know anyone who does. But I do have a recipe for a turnip casserole (from a NY Times cookbook dating to the 60s) that I've served to people who loved it--but I don't tell them it's turnips until we've finished the meal. Turnip haters all, they loved it.

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This recipe isn't for everyone

Comments (11)

orchidrain

plllog

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laceyvail 6A, WV
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This recipe isn't for everyone

Comments (11)

orchidrain

plllog

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laceyvail 6A, WVOriginal Author

malabacat

morz8 - Washington Coast

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