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Lukewarm carrot and turnip salad

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Ingredients for 3 servings:

  • 1 bunch of carrots
  • 1 bunch turnips
  • 3 tbsp pumpkin seeds
  • ½ bunch parsley
  • 1 tsp powdered sugar
  • ½ orange(s), juice
  • Balsamic vinegar, white and brown
  • Pumpkin seed oil
  • Rapeseed oil
  • Salt
  • pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Peel and slice the turnips and carrots, halving them if necessary. Fry in rapeseed oil and caramelize with powdered sugar. Then deglaze with white balsamic vinegar and orange juice. Simmer for about 5 minutes. Meanwhile, toast the pumpkin seeds in a dry pan. Let everything cool slightly, then toss with salt, pepper, and parsley. Season to taste with dark balsamic vinegar and pumpkin seed oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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