Recipe Details
Title Spicy turnip
Author Ottolenghi
Portions 6
Created 16th February 2015 08:53 am
Weight (Per Portion)

One portion of this dish weighs approximately 193.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Chilli, flakes, dried1 Pinch
Garlic2 Clove
Cumin, ground0.5 Teaspoon
Cardamom, ground0.125 Teaspoon
Seeds, caraway1 Teaspoon
Oil, olive1.5 Tablespoon
Oil, sunflower1.5 Tablespoon
Sugar, caster1.5 Teaspoon
Vinegar, cider3 Tablespoon
Lemon, juice2 Tablespoon
Salt, sea1 Teaspoon
Turnip, raw6 Small
Coriander leaves, fresh15 Gram
Special Dietary Requirements Suitability
Allergen Warnings
No Allergen Warnings at the moment!
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 113
Protein 3.51%
Other Carbohydrate 0.60%
Sugar 9.33%
Fat Saturated 4.53%
Fat Unsaturated 13.49%
Fiber 16.94%
Sodium 12.64%
Salt 12.87%
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Recipe Method
Put the ancho chilli in a small bowl (stalk removed and deseeded) and add enough boiling water just to cover. Leave to soak for 30 minutes, until soft, then squeeze out some of the moisture from the chilli. Set aside two tablespoons of the soaking water and discard the rest. Put the ancho chilli in the small bowl of a food processor, along with all the remaining ingredients up to and including a teaspoon of salt. Add the reserved chilli water, blitz to a rough paste, then transfer to a medium bowl and set aside.(caraway seeds, toasted) or, if using very hot chilli flakes, just a pinch). Bring a medium pan of water to a boil, add the turnips (stalks removed but unpeeled)and blanch for three minutes. Drain and refresh under cold water, pat dry and cut into 1cm-wide wedges. Stir these into the chilli paste, along with the preserved lemon (halved, flesh and skin thinly sliced, seeds removed). Cover and leave to marinate for at least an hour.Sprinkle with chopped coriander and serve.