"A twist on a coleslaw, this turnip dish adds a nice peppery bite to the meal," says Rodney Dunn. "Turnips have fallen out of favour, seen as an aside to sexier vegetables, and few people know how to treat them any more. Try this and you won't be disappointed."
- 1.3 kg turnips (about 5)
- ½ cup each finely chopped flat-leaf parsley and mint
- 1/3 cup finely chopped tarragon
Cider vinegar dressing
- 60 ml cider vinegar (¼ cup)
- 55 gm caster sugar (¼ cup)
- 2 tbsp sunflower oil
- 1 tbsp Dijon mustard
- 120 gm double cream (½ cup)
- 1Coarsely shred turnips on a mandolin or with a coarse grater, combine in a bowl with 2 tsp sea salt and mix well. Stand until wilted (30-40 minutes), then drain and squeeze out excess liquid and transfer to a serving bowl.
- 2For cider vinegar dressing, combine vinegar, sugar and ½ tsp sea salt in a saucepan over medium heat, bring to the simmer for 3 minutes, stirring to dissolve sugar, then whisk in oil and mustard. Pour dressing over coleslaw and stir well to combine. Stand until cool, then stir in cream and season to taste. Refrigerate until required and serve with <b><a href="/recipes/recipe-search/chefs-recipes/2013/7/smoked-suckling-pig/">suckling pig</a></b>.