So I’ve graduated from hiding out to high-fiving myself. That’s right, it’s just me and a turnip here and I’m feeling pretty damn fine.
Due to working a regular market shift on Saturdays, my ability to procure the finest seasonal produce has been a bit compromised. Thankfully I still get Ted’s CSA box every week, otherwise this little locavore would be hooped. Whenever I find myself in a situation that seems limiting I often like to play a game where I make it into a challenge and take it to another level (like the time I decided to stop using a fridge). So here I am, hungry with not much besides those damn turnips I keep avoiding in favor of other more promising vegetables. Well I did decide that I was only going to create recipes with what I had in my fridge (ie mostly what came from Ted’s food box), so this is what I came up with today in approximately 15 minutes. Once you taste it you’ll be high fiving yourself too! Here’s a tune to accompany such a wonderful activity.
Tangy Turnip Salad
2 servings, makes a delightful light lunch
Requires a mandolin and a food processor or mortar and pestle
3 cloves of garlic
1 tbsp fresh ginger
1 big handful of washed and dried cilantro (not local but in my fridge)
The juice of half a lime (also not local..)
½ tsp sea salt
1/3 c sunflower or other light oil
½ turnip peeled
2 Tbsp. sesame seeds (lightly toasted)
- Slice the turnip into long thick match sticks with a mandolin and set aside. A mandolin is a kitchen gadget for making thin slices, match sticks and, french fries; super fun for making salads look awesome and for those of us not very adept at wielding a knife. If you don’t have one of these kicking around try a spiralizer (equally as obscure if not more) a turning apple peeler and corer, or just get busy with a really good sharp knife.
- Blitz all the garlic in a food processor and remove 2/3.
- In a large pan sauté 1/3 of the garlic and half of the turnip match sticks on med. heat. Cover with a lid and let the turnips soften and brown slightly. Turnips are already sweet and edible raw so they don’t need much cooking. They should be aldante with a slight crunch.
- In the meantime lightly toast the sesame seeds
- Pulse the ginger in the food processor with the remaining 1/3 of the garlic until finely minced. Then add the cilantro, lime juice, sea salt, and pulse until everything is evenly chopped.
- When the turnips and garlic are finished cooking remove from the pan and toss with half of the cilantro mixture.
- Cook the second batch of turnips and garlic and dress them also.
- Serve immediately