Spicy turnip from Ottolenghi by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    Marinate 1 hour.

  • reader1trees on February 01, 2026

    At the supermarket yesterday I spotted some large turnips and bought one to try making this pickle. I divided it into wedges, blanched those and then chopped them into the 1cm size pieces in the recipe which worked well. The spicy paste was very easy to make in my small food processor but de-seeding and then soaking the dried ancho chillies was a bit of a fiddle although well worth doing. I can imagine using the spicy paste as a marinade or dressing for lots of other things too as it's very piquant. The end result is a deliciously spicy and quite strongly turnip flavoured crunchy pickle which really lifts your meal.

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