“The poor baby turnips. Nobody likes them, you know? Of course, life is easy if you are a truffle or a shiitake mushroom. But the turnip is to be loved because she's a self-made woman of vegetables"
-- Chef Didier (Last Holiday)
Be honest now! How often do you eat turnips? Full disclosure, I almost never eat turnips, but this turnip salad has made me a believer!
Did you know? Turnips’ vitamin and antioxidant contents may provide anti-inflammatory, anticancer, and antibacterial effects, among other benefits.
I have made this salad a couple of times since recording the video, and I really think you'll enjoy it as well! Happy eating!
Ingredients:
3-6 Small Turnips (peeled)
1-2 Medium-sized Carrots (peeled)
1 large Granny Smith Apple (peeled)
1/2 tsp - 1 tbsp - Fresh Lemon juice
1/2 Small Onion
1 1/2 - 3 tbsp - Olive Oil
1/2 - 1 tbsp - Apple Cider Vinegar
1 tsp - Maple Syrup
1-2 tbsp - Fresh Parsley
Salt and Black Pepper (to taste)
Directions:
Using a grater or the grater attachment for your food processor, shred the peeled turnips, apple and carrots and transfer to a large bowl.
Pour the lemon juice over the turnip mixture and set aside.
In a small bowl, combine the olive oil, apple cider vinegar and maple syrup. Mix with a small whisk or a fork. Pour over the turnip mixture.
To the large bowl, add the parsley, salt and pepper. Mix until everything is well coated.
Cover and place in the fridge for at least one hour. In my opinion, it always tastes better 1-3 days later!
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