Spicy turnip from Plenty More (page 72) by Yotam Ottolenghi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.60 in the US edition.

  • Ganga108 on February 28, 2022

    We adore turnips, cooked or raw, on their own or in salads. This recipe blanches the turnips and then mixes them with a heady paste of chilli and spices. It is Oh So Good. It’s a heady condiment, a bit like a pickle, which keeps in the fridge for a few days. It’s great added to sandwiches, wraps and salads, or served with a curry, with a herby rice, or with roti and chutney.

  • toyinf on January 19, 2021

    I agree with @bellatavia. There's a lot of effort and uncommon ingredients all used to disguise the taste of the turnips. I would not make this again.

  • bellatavia on October 16, 2016

    We love turnips, and this recipe was too pungent, bitter, andcrunchy for us. We loved the dressing but found the turnips not showcased at their best in this dish. A surprising disappointment from Yotam Ottolenghi.

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