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Spicy turnip

Sweet heat clings to tender turnip wedges, bright with lemon tang.
Warm spices and smoky ancho make every bite feel cozy and bold.
Sticky, glossy, and just spicy enough to crave another forkful.

side dish ⏱ 70 min 220 kcal / portion 18.0 g carbs / portion (estimated) vegan 🔗 Original source

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Spicy turnip
v4 · rb0e705f985 20260727Z1751 Spicy Turnip 🎉 20 g ancho chilli 5.5 pieces turnip 90 g preserved lemon 15 g coriander leaf 🍳 ⏱ 30 min soak ancho chilli in boiling water squeeze out some of the moisture from the softened ancho chilli 🔪 blend ancho chilli with aleppo chilli flakes, garlic, cumin, cardamom, caraway seed, olive oil, sunflower oil, sugar, cider vinegar, lemon juice and salt ⏳ transfer chilli paste to a bowl and set aside 🍳 ⏱ 3 min blanch turnip in boiling water 🔪 drain turnips and refresh under cold water, then pat dry and cut into 1cm wedges 🌀 stir turnip wedges and preserved lemon into the chilli paste ⏳ ⏳ 1 h cover and marinate at least an hour 🍽 sprinkle with coriander leaves and serve ½ tsp aleppo chilli flakes 2 pieces garlic ½ tsp cumin ⅛ tsp cardamom 1 tsp caraway seed 1½ tbsp olive oil 1½ tbsp sunflower oil 1 tsp sugar 3 tbsp cider vinegar 2 tbsp lemon juice 1 tsp salt preserved lemon coriander leaf
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Preparation steps

  1. soak ancho chilli in boiling water for 30 minutes
  2. squeeze out some of the moisture from the softened ancho chilli
  3. blend ancho chilli with aleppo chilli flakes, garlic, cumin, cardamom, caraway seed, olive oil, sunflower oil, sugar, cider vinegar, lemon juice and salt
  4. transfer chilli paste to a bowl and set aside
  5. blanch turnip in boiling water for 3 minutes
  6. drain turnips and refresh under cold water, then pat dry and cut into 1cm wedges
  7. stir turnip wedges and preserved lemon into the chilli paste
  8. cover and marinate at least an hour
  9. sprinkle with coriander leaves and serve

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