Put the Ancho chilli in a bowl and just cover with boiling water. Leave to soak for 30 minutes until soft.
Squeeze out some of the water from the chilli. Keep 2 tablespoons worth and discard the rest.
Put the Ancho chilli in a food processor along with all the other ingredients EXCEPT the turnips, preserved lemons and the coriander.
Add the reserved chilli water and mix to a rough paste.
Transfer to a bowl and set aside.
Boil a medium pan of water.
Add the turnips and blanch for 3 minutes.
Drain and refresh the turnips under cold water, pat dry and slice into 1cm wide wedges.
Stir the turnip wedges into the chilli paste along with the preserved lemon.
Cover and leave to marinate for at least 1 hour.
Sprinkle with the coriander and serve.
|Serving Size: 1 Serving (22g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 57 (86%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 7.6mg||2 %|
|Sodium 22.3mg||1 %|
|Potassium 35.8mg||1 %|
|Total Carbohydrate 2.6g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 2.2g|
|Protein 0.2g||0 %|
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Calories per serving: 66
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