I don't know what came over me...
Anyway, turnips are good. I like them in my vege soups, they make it taste more like how my Nan used to make hers, which was a family favourite. I've roasted them before and also chucked them into stews. But have they ever really taken the centre stage? Nope. Wtf are you meant to do with a turnip anyway? I'm pretty sure most people get them just as a cheap bulking out vege, but what else can you do with them, when you end up with some like we did in our vege box?
Now, you'll notice the ingredients are pretty vague. Dressings are a very personal thing, your tastebuds are your own and you know what you like. This is an exercise in tasting as you go, and adding a little more of what you think your dressing needs. Remember to be conservative - you can always add more but you cannot take anything away once it's gone in!
Adapted from Gourmet Traveller, serves 2-3
Handful of chopped parsley
Cider mustard dressing
A good slosh of cider vinegar
A tbsp or 2 of caster sugar
A generous glug of olive oil
1 tbsp dijon mustard
Salt and Pepper
1) Use a mandolin/grater/food processor/samurai knife skills to get your turnips coursely shredded/grated/sliced. Grind some sea salt over the top and let the turnips sit for half an hour while the salt draws out some of the moisture. Give them a good squeeze to get rid of the excess moisture.
2) Pour the vinegar, sugar and some salt into a pan and let simmer for a couple of minutes. Once the sugar has dissolved, whisk in the mustard and oil until it's emulsified. Give it a taste and see how it's gone - add in whatever you think it needs!
3) Pour the dressing over the turnips, add the chopped parsley and crack in some fresh black pepper.
4) Eat and be surprised!
This is fab with BBQ'd meats, inside quesadillas, or with any rich meats.