Turnip Salad with Sprouts
This light starter is full of vitamins and fiber. Besides plenty of vitamin B and vitamin C, the turnips also contain glucosinolates which not only produce an intense taste, but also have a positive effect on the immune system.
The tender May turnips are among the first domestic vegetables of the year - they taste spicier than carrots and softer than radishes. If you cannot find May turnips, try the closely related autumn turnips or Teltow turnips as an alternative.
(Percentage of daily recommendation)
| Calorie | 150 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 479 mg | (12 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 4 ozs Snow peas
- salt
- 1 ½ lbs Turnip
- 2 carrots
- 2 ozs pea shoots
- 1 oz Beet sprouts
- 2 ½ Tbsps white balsamic vinegar
- peppers
- 3 Tbsps Walnut oil
- 8 Pumpernickel rounds
Preparation steps
Rinse snow peas, remove strings and cut in half diagonally.
In a pot, bring approximately 1-2 quarts of water and salt to a boil. Blanch snow peas until bright green and crisp-tender, about 2 minutes.
Drain snow peas, plunge into a bowl of ice water and drain again.
Peel turnips and carrots. Halve the turnips.
Cut carrots and turnips on a mandoline into very thin slices and place in a bowl.
Season the vegetable slices lightly with salt, massage briefly with hands and let stand for 10 minutes.
Meanwhile, rinse pea shoots, shake dry and cut in half. Rinse the sprouts under hot water and drain.
Drain the carrot mixture, collecting the liquid in a large bowl. Add 2 tablespoons of vinegar to the bowl, season with salt and pepper and whisk in the oil until emulsified.
Add the carrot mixture and snow peas to the vinaigrette and toss well to combine. Season with salt, pepper and remaining vinegar, then add the sprouts and pea shoots. Serve with pumpernickel.