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Warm turnip salad with arugula

updated

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Ingredients for 2 servings:

  • 1 turnip(s)
  • 1 bell pepper(s)
  • 1 carrot(s)
  • 2 tbsp, heaped yogurt
  • 1 handful of arugula
  • possibly Parmesan
  • Garlic
  • salt and pepper
  • oregano

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian, low carb, prepared in the Multifry

Dice the turnips and the remaining vegetables, season, and cook in the Multifry with a little water and oil using the bottom heat setting and the stirrer for about 20-25 minutes. The vegetables can still have a bit of a bite. Transfer to a bowl, let cool slightly, and then add 2-3 tablespoons of yogurt. Season again with salt and pepper. Sprinkle or fold in the washed arugula. If you like, you can also refine the dish with a little Parmesan cheese. If you don’t have a Multifry, you can also cook the vegetables in a pan.

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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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