Skip to main content

Tokyo Market Turnips Sunomono-Style

By

Never having purchased turnips, I was both excited and daunted by their appearance in my CSA box this week. But my confidence was bolstered by the accompanying newsletter - and suggestion by Chef Andrew for a turnip sunomo (vinegared salad). Tokyo Market Turnips are mild and thin-skinned. So, it's not even necessary to peel them, much less cook them. Perfect for a quick Sunday dinner.

Chef Andrew suggests sugar; I wanted other layers of flavor on top of the sweet, so I used ginger syrup and added chopped fresh dill.


Ingredients

  • 1/2 C shredded turnips (I didn't even peel them)
  • 1/2 C shredded carrots
  • 1/2 C thinly sliced cucumbers (I used Persian cucumbers)
  • 1 C rice vinegar
  • 1 C water
  • 2 T ginger syrup
  • fresh dill

 Procedure
Whisk all ingredients together. Pour over vegetables. Sprinkle with pink Himalaya salt. Serve over fresh spinach.
Labels:

Comments

  1. LisaApril 10, 2011 at 10:13 PM

    Those turnips are simply gorgeous and I love that salad you made. It's exactly the kind of thing I enjoy eating.

    ReplyDelete
  2. MiriamApril 12, 2011 at 9:41 AM

    Excellent salad! Miriam@Meatless Meals For Meat Eaters

    ReplyDelete
  3. UnknownApril 13, 2011 at 7:43 PM

    how fun that you are discovering all sorts of great food through your csa..i am very envious. i love your summary salad...it looks amazing! thank you for sharing with tuesday night supper club.

    ReplyDelete
  4. samiha.qureshi@gmail.comMarch 14, 2017 at 8:29 AM

    I grew Tokyo Market this and last year. They are so delicious. My teen daughter and her friends go pick and eat them after school. I'm going to try your recipe. It seems like it will complement the flavor of these turnips nicely. Thank you for posting it.

    ReplyDelete

Post a Comment

Popular posts from this blog

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more