Pink turnips tonnè

December 01, 2020

| Tramontana |

Like a wind from the north, I plunder distant suggestions to offer you today this simple side dish of turnips with vegan mustard mayonnaise and chopped gherkins.

During my research to present turnips in an appealing way even to those who do not usually consume them, I was reminded of a trip to Sweden made a few years ago and I wanted to try to recreate some flavors captured there.

Boil the turnips starting from cold water (it will take about half an hour from when they boil, but this depends on their size), then remove them from the water and let them cool, finally peel them and slice them thin.

Separately, prepare the vegan mayonnaise: put sunflower oil, soy milk, lemon juice, mustard and a pinch of salt (3 g, but this depends on your tastes) in a glass for immersion blender.
Emulsify until you get a creamy consistency, then place in the refrigerator for about half an hour.

Chop the pickled gherkins, slice the chives. Arrange the turnips on a serving dish, lay the mayonnaise, then the chopped gherkins and chives.
Serve at room temperature as an appetizer or as a side dish, with black pepper
Preparation time about 1 hour
Recipe: Pink turnips tonnè

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