A pickle-like spicy condiment that goes well with fish or a salad.

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Name: Spicy Turnips
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 6 Small Turnips Stalks removed, unpeeled; 20 grams Ancho Chilli Stalk removed, deseeded.; 1/2 teaspoon Aleppo Chilli Flakes; 2 small Garlic cloves peeled and chopped; 1/2 teaspoon Ground cumin; 1/8 teaspoon ground cardamon; 1 teaspoon caraway seeds roasted; 1 1/2 tablespoons Olive oil; 1 1/2 tablespoons Sunflower oil; 1 1/2 teaspoons Caster sugar; 3 tablespoons Cider Vinegar; 2 tablespoons Fresh lemon juice; 1 teaspoon salt; 90 grams Preserved Lemons Thinly sliced, deseeded.; 15 grams Fresh Coriander chopped

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INGREDIENTS

6 Small Turnips ; Stalks removed, unpeeled
20 grams Ancho Chilli ; Stalk removed, deseeded.
1/2 teaspoon Aleppo Chilli Flakes
2 small Garlic cloves ; peeled and chopped
1/2 teaspoon Ground cumin
1/8 teaspoon ground cardamon
1 teaspoon caraway seeds ; roasted
1 1/2 tablespoons Olive oil
1 1/2 tablespoons Sunflower oil
1 1/2 teaspoons Caster sugar
3 tablespoons Cider Vinegar
2 tablespoons Fresh lemon juice
1 teaspoon salt
90 grams Preserved Lemons ; Thinly sliced, deseeded.
15 grams Fresh Coriander ; chopped

Servings

INSTRUCTIONS

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.

NOTES

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Spicy Turnips

6 Small Turnips Stalks removed, unpeeled
20 grams Ancho Chilli Stalk removed, deseeded.
1/2 teaspoon Aleppo Chilli Flakes
2 small Garlic cloves peeled and chopped
1/2 teaspoon Ground cumin
1/8 teaspoon ground cardamon
1 teaspoon caraway seeds roasted
1 1/2 tablespoons Olive oil
1 1/2 tablespoons Sunflower oil
1 1/2 teaspoons Caster sugar
3 tablespoons Cider Vinegar
2 tablespoons Fresh lemon juice
1 teaspoon salt
90 grams Preserved Lemons Thinly sliced, deseeded.
15 grams Fresh Coriander chopped

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.

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Nutrition

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Serving Size: 1 Serving (22g)
Recipe Makes: 6 Servings

Calories: 66
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 66

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