Turnips
can vary – for instance, Gilfeather or Rutabagas. This is a somewhat
unusual recipe for the ordinary white and purple turnips. I developed
it for a friend who is a vegan. It is a real sign of friendship to
create meals for vegans. Turnips can be rather acrid but not in this
preparation. It is a good addition to a vegan assortment or as a side
dish for fish or smoked meat. There will be extra sauce. Save it and
use it to cook other mild vegetables or fish or white meat of chicken.
The leftover liquid also makes an excellent salad dressing, mixed two
parts to one with mayonnaise. I used about 1/2 cup liquid and cut up
three hard boiled eggs into the mixture. It doesn't make up for Caesar
salad; but it is substantial and satisfying.
2 pounds of turnips trimmed and peeled, cut into quarters and thinly sliced
½ cup mirin
¼ cup rice wine vinegar
2 tablespoons toasted sesame oil
Kosher salt to taste
Ground black pepper to taste
Combine all of the ingredients except for salt and pepper in a small
saucepan. Bring to a boil and cover. Reduce heat and simmer for about
30 minutes or until the turnips are cooked but not mushy. Taste and
season. It may not need additional salt and pepper. Serve drained. Keep
the cooking liquid for another use.
Serves four to six.
