This recipe for turnips caught my eye because it is light and easy to prepare. Both of these characteristics are especially appealing after the holidays.
- Category: Side Dishes
- 4 turnips, washed, trimmed and peeled
- salt to taste
- 1/2 cup water
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 2 small slices fresh ginger
- 1 clove garlic, minced
- 3 scallions, cut into 1-inch lengths
- 1/4 teaspoon red chili flakes
- 1 tablespoon chopped chives
- 2 teaspoons toasted sesame seeds
- Slice the turnips into slices about 1/8 of an inch thick and place them on a cookie sheet. Sprinkle the slices with salt and allow them to stand for 2 hours.
- After 2 hours, rinse and drain the slices and set them aside.
- In a saucepan combine the marinade ingredients and bring the mixture to a boil. Add the turnips and toss them with the marinade. Continue cooking until the liquid comes to a boil.
- Allow the turnips and the liquid to cool, then transfer the slices and mariade to a glass jar. Cover the jar and refrigerate up to 12 hours, shaking the jar occasionally, to allow the flavors to blend.
- Serve garnished with chives and sesame seeds.