I think that root vegetables should be brought into the spotlight from the shadows. Turnips (or swede as they are also called) for example, contain Vitamin C, A, K, Calcium, Iron and Manganese. They also have a distinct and interesting flavour. So instead of ordinary potatoes, I’m opting for a healthier, flavourful dish which also adds a bit of colour to my Christmas table.
This is also a recipe I developed for my Fresh Vegan Magazine feature on Nordic vegan Christmas food.
- 1 pc medium-sized yellow turnip
- 100 ml finely chopped fresh dill
- 1 pc garlic clove, minced
- 3 tbsp lemon juice, fresh
- 5 tbsp rapeseed oil sea salt
- Peel the turnip, slice it into 0,5 cm thick slices, then julienne the slices.
- Steam the turnip until tender yet still with its firmness preserved, takes approx. 8-15 minutes, depending on size.
- Prepare the dressing in a bowl by mixing lemon juice, dill, salt and garlic evenly. Then add the rapeseed oil last and work together.
- Toss the steamed turnip in the dressing and serve immediately.
- The turnip tastes great cold the day after as well since it’s had time to marinate in the dressing.