Quick pickled purple turnips
Ever stared at a purple turnip wondering what to do with it?
Watch the videoOne of the most underrated vegetables there is.
Crunchy, peppery, inexpensive, and nobody knows what to do with them. A quick pickle turns them tangy and addictive, and the skin turns the brine the most vivid pink.
Turnips bring prebiotic fibre to feed your good gut bacteria, plus vitamin C.
The recipe
Metric, with cups in brackets- 250g purple top turnips (about 2 medium)
- 150ml rice vinegaror white wine vinegar
- 75ml water
- 1 tbsp caster sugar
- 1½ tsp fine salt
Don't peel the turnips, as the skin holds the colour. Scrub, top and tail, halve, then slice into thin half moons or quarters.
Pack the slices into a clean 500ml jar.
Gently warm the vinegar, water, sugar and salt in a small pan, stirring until dissolved. Don't boil.
Pour the hot brine over the turnips so they're fully covered, and tap the jar to release any air bubbles.
Cool to room temperature, then seal and refrigerate. They're ready after 24 hours, best between days 2 and 7, and keep for up to 3 weeks.
My Nourish3 Method is simple: protein, healthy fat and fibre whenever you eat. Pile them onto a grain bowl with chickpeas or chicken, avocado and leaves, or serve alongside rich, fatty dishes. Great on toast with cheese too.
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