Turnip Wedges with Walnut-Pear Salad and Yogurt Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 532 cal. | (25 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 12.8 g | (43 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 13.3 mg | (111 %) | ||
| Vitamin K | 19.5 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,033 mg | (26 %) | ||
| Calcium | 208 mg | (21 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 26 g |
Ingredients
- For the dip
- 50 grams pickled Celery
- 1 pc Cucumber (50 grams)
- 1 Tbsp chopped onions
- 1 Tbsp roasted, chopped Walnut
- 100 grams Yogurt (0.1% fat)
- 100 grams Sour cream
- 2 Tbsps lemon juice
- salt
- peppers
- For the turnip wedges
- 6 Turnip (or more, depending on size)
- salt
- peppers
- vegetable oil
- cayenne pepper
- For the pear-walnut salad
- 1 tsp Mustard
- 3 Tbsps lemon juice
- 1 Tbsp White vinegar
- ½ tsp salt
- ½ tsp sugar
- freshly ground peppers
- 3 Tbsps Walnut oil
- 4 Tbsps Walnut
- 3 ripe Pear (or more, depending on size)
Preparation steps
For the dip: Cut the celery into large strips. Peel and grate the cucumber or chop finely. Mix all ingredients together and season to taste with salt and pepper. Refrigerate until ready to serve.
For the turnip wedges: Peel the turnips, cut into wedges and season with salt and pepper. Brush a baking sheet with oil, place the turnip wedges on the sheet and sprinkle with a little cayenne pepper. Bake in preheated oven (200°C/approximately 400°F) about 25 minutes, turning once. Meanwhile, prepare the dressing for the pear-walnut salad: Combine mustard, lemon juice and vinegar and season with salt, pepper and sugar. Whisk in walnut oil.
For the pear-walnut salad: Toast walnuts in a dry pan, allow to cool and chop coarsely. Peel pears, cut in half, remove the seeds and cut the flesh into small cubes. Mix with the dressing. Place in a small bowl and garnish with walnuts. Serve turnips with the dip and serve the salad on the side.
