I think that root vegetables should be brought into the spotlight from the shadows. Turnips (or swede or rutabagas as they are also called) for example, contains: 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 in 0,5 cm thick slices, then julienne the slices.
- Steam the turnip until tender yet still with it’s firmness preserved, takes approx. 8-15 minutes, depending on size.
- Prepare the dressing in a bowl by mixing lemon juice, dill, salt and and garlic evenly. Then add the rapeseed oil last and work together.
- Toss the steamed turnip in the dressing and serve immediately.
- The turnip taste great cold the day after as well since it’s had time to marinate in the dressing.