Turnip salad with gherkins and corn

Ingredients for 3 servings:

• 1 small turnip(s)
• 2 tbsp, heaped mayonnaise
• 2 shots of cucumber water
• 1 handful of gherkins
• 1 handful of parsley
• some garlic
• 2 tbsp, heaped corn
• Salt
• Pepper, white and black

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 40 minutes

simple, vegetarian and quick

Peel the swede and cut into approximately 2 cm thick slices. Cut the slices into 2 cm wide strips and then cut into cubes. Cook the cubes in salted water until al dente, then drain and let cool. Add the mayonnaise and pickle juice to the swede cubes and stir. The cubes should be lightly coated. Add a little more mayonnaise and pickle juice if needed, depending on the size of the swede. Slice the gherkins and add them to the salad with the corn. Add approximately 0.5 of a fresh, crushed garlic clove or freshly ground garlic to the salad. Season with pepper and salt and add plenty of chopped parsley. Let it marinate for a few hours. The salad goes well as a side dish with sausages, meatballs, chicken, or with garlic bread.