| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
|
Salads, Vegetables |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Mayonnaise |
| 3 |
tb |
Sour cream |
| 2 |
ts |
Tarragon vinegar |
| 1 |
ts |
Prepared mustard |
| 1 |
ts |
Sugar |
|
|
Dash of salt |
| 1/4 |
ts |
Celery seed |
| 1/4 |
ts |
Pepper |
| 1 |
ts |
Chopped fresh dill or 1/2 teaspoon dried dill |
| 1 |
lb |
White turnip, peeled and shredded (4 cups) |
|
|
CUNNINGHAM, Marion |
|
|
The Supper Book |
|
|
|
|
|
New York |
|
4 |
April 1997 Cro-Magnon@juno.com hartman@indy.net |
| Alfred |
A. |
Knopf |
INSTRUCTIONS
In a large bowl, stir together the mayonaisse, sour cream, tarragon
vinegar, mustard, sugar, salt, celery seed, pepper, dill, and turnip. Mix
well and refrigerate until needed.
NOTE: The turnip is a neglected root, a vegetable that is never discussed,
and rarely seen in public. Here it gets its proper due in a recipe that
sets off the little bite in its flavor and the little crunch of its
texture. Use it wherever you would coleslaw.
MM Format by John Hartman Hartsville, SC
Posted to MM-Recipes Digest V4 #175 by cro-magnon@juno.com on Jul 8, 1997
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