Friday, March 16, 2007

Turnip Slaw

There are few vegetables that I really, really don't like the taste or smell of; cooked turnip (usually rutabaga around here) is one of them. Those holiday mashed turnip-apple things do not appear on our table (life is short, let's eat dessert).

However, we did have a small rutabaga in the fridge this week, mainly because the produce aisle on our last supermarket trip looked like somebody had hung it out to dry. Wilted everything. I settled for a small rutabaga and some frozen vegetables. Some of the rutabaga went onto a raw-veggie plate last weekend, and the rest I made into Turnip Slaw tonight. (I was thinking about Meredith and her Iron Chef Moms challenge--with coleslaw.)

It tastes just like coleslaw! Really! The recipe says "it is probably not the kind of dish most people would eat in huge amounts," but I thought it was very good. And as Meredith pointed out--using leftovers counts as "free food," doesn't it?

Turnip Slaw (or Rootie-Tootie Slaw), from American Wholefoods Cuisine by Nikki and David Goldbeck

2 medium turnips (about 3/4 pound); or a chunk of rutabaga (you need 2 cups grated vegetable)
1/4 cup plain yogurt
2 tsp. cider vinegar
1 tsp. honey
1/4 tsp. salt (I put in some pepper too)
1 tbsp. minced parsley (I didn't have any so I left it out)

Peel turnips and shred. Mix yogurt, vinegar, honey and salt to make the dressing and combine with turnip. Garnish with parsley. Serves 4.


Krakovianka said...

It sounds very Polish.

Meredith said...

I'll have to add that one to my bag of tricks--thanks!

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