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Quick-Pickled Baby Turnips
INGREDIENTS
- 1 cup cider vinegar
- 2 cup water
- 1/3 cup honey
- 2 tablespoons mustard seeds
- 1 tablespoon whole black peppercorns
- 1/4 teaspoon kosher salt
- 2 serrano chiles, halved lengthwise
- 2 garlic cloves, crushed
- 1 bay leaf
- 7 ounce baby turnips (about 3 cups), very thinly sliced
- 1 cup vertically sliced red onion
DIRECTIONS
Combine the first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Remove from heat; cool 10 minutes. Place turnip and onion in a bowl; pour vinegar mixture over turnip mixture. Cool completely. Serve immediately, or cover tightly and refrigerate up to 1 week. Yields: 8 1/4 cup servings
Ginger Beet Dip
INGREDIENTS
- 2 each medium size beets, cooked and skinned, 1" cubes
- 1 cup plain Greek Yogurt
- 2 tablespoons olive oil
- 1 tablespoon grated fresh ginger
- 1 teaspoon lemon juice
- 2 tablespoon honey
- 1 teaspoon kosher salt
DIRECTIONS
Using a food processor puree the beets, add all rest of the ingredients and puree again until totally blended. Chill for 2 hours and serve.
Nutrition Nuggets - Food and Fitness for a Healthy Child
DIRECTIONS
Combine the first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Remove from heat; cool 10 minutes. Place turnip and onion in a bowl; pour vinegar mixture over turnip mixture. Cool completely. Serve immediately, or cover tightly and refrigerate up to 1 week. Yields: 8 1/4 cup servings
DIRECTIONS
Combine the first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Remove from heat; cool 10 minutes. Place turnip and onion in a bowl; pour vinegar mixture over turnip mixture. Cool completely. Serve immediately, or cover tightly and refrigerate up to 1 week. Yields: 8 1/4 cup servings
DIRECTIONS
Combine the first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Remove from heat; cool 10 minutes. Place turnip and onion in a bowl; pour vinegar mixture over turnip mixture. Cool completely. Serve immediately, or cover tightly and refrigerate up to 1 week. Yields: 8 1/4 cup servings