A recipe that isn't Thérèse Coffey's for Sautéed sliced baby turnips and tops. They won't stand in for tomatoes but are themselves delicious when properly cooked.
I'm partial to hakurai--small white turnips, sold at the farmers markets, which are also called 'salad turnips. They are best eaten raw, sliced thin. They are juicy and crisp, like a sweeter, less pungent radish.
Hey Bim guess what? In Japan they pickle turnips by burying them in ground barley and they come out sweet and crunchy and delicious! I have eaten around 90kg of them in the past fortnight.
Bran is even more manageable! Thank you. I hope our Environment Secretary will relish this recipe as much as I shall.
However delicious your recipe I am not persuaded about turnips!
Follow Zora Margolis' recommendation and think of them as radishes - unless you don't like those...
I'm partial to hakurai--small white turnips, sold at the farmers markets, which are also called 'salad turnips. They are best eaten raw, sliced thin. They are juicy and crisp, like a sweeter, less pungent radish.
They sound delicious! The Japanese are brilliant at fine-tuning robust produce like aubergine/eggplant and refining it.
Chekhov‘s CHERRY ORCHARD was written back in 1903 but the dilemma is still the same. You might look it up on YouTube and watch while cooking;-)
Oh goodness. Yes. So dismaying. How could I have forgotten...? We only seem to act on new discoveries and learn so little from our past.
Brilliant piece Julia!
Thank you. It's dreadful we even need to worry about protecting our food sources - and trees. What's happened to our society?
Hey Bim guess what? In Japan they pickle turnips by burying them in ground barley and they come out sweet and crunchy and delicious! I have eaten around 90kg of them in the past fortnight.
It is your DUTY to give us the recipe!
I got it wrong, it's not barley it's bran... Sorry!
https://www.gourmettraveller.com.au/recipes/explainers/japanese-pickles-recipe-17466
Your post is tragic. Utterly awful.