I couldn’t resist putting this Vine up about the first lady rapping about a turnip. I personally believe that turnips and kholrabi are just about the most under-rated veggies out there.
How do you like YOUR turnips?
Here’s a fantastic winter salad recipe that I make every winter around Christmas time. It features raw turnips, kholrabi, and fresh herbs. Make sure you purchase the freshest ingredients before you make it. Try it this winter for an interesting twist.
This is based on a Wall Street Journal article entitled “What does Christmas Taste Like” and is my riff on Ana Sortun’s Winter Salad with Spiced Buttermilk Dressing (and of course I omit the Buttermilk!)
Place 1 jalapeño, 2 cups cilantro leaves, ½ cup parsley leaves, ½ cup tarragon leaves, 1 small clove garlic, ½ teaspoon ground coriander, ½ teaspoon ground cumin, 6 tablespoons extra-virgin olive oil, 1 tablespoon Champagne or Apple Cider vinegar and 2 tablespoons flax milk and a squeeze of lemon in a blender. // Place 5 cups thinly sliced and halved if you need to mixture of radishes, kholrabi and turnips in a large mixing bowl and lightly season with salt. Let sit 5 minutes. Add 2 cups shaved crisp gala, pink lady or fuji apples, ½ cup chopped dates or raisins. and the green dressing, and toss to coat. Serve with raw pumpkin seeds on top and add shaved carrots or beets for contrasting color.
(I’ve omitted the buttermilk and replaced it with flax milk and lemon. I skip the escarole she originally called for (1 cup) and 2/3 cup lightly toasted walnuts, finely chopped, on top.)
This recipe is free of the top 8 allergens as defined by the FDA and it makes enough to feed a crowd and smells delicious. No one will ever know they’re eating turnips!