Tart-and-hot Turnips
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 1 | Servings | |
INGREDIENTS
| 2 | c | Peeled thinly sliced turnip |
| 1/2 pound | ||
| 1 | t | Salt |
| 1/2 | c | Rice vinegar |
| 2 | t | Sugar |
| 1/4 | t | Crushed red pepper |
INSTRUCTIONS
Place turnip slices in a medium bowl, and sprinkle with salt. Let stand for 30 minutes, stirring occasionally. Drain turnip slices, and blot dry with paper towels. Combine turnip slices, vinegar, sugar, and crushed red pepper in a bowl, and stir well. Cover mixture, and marinate in refrigerator 8 hours, stirring occasionally. Yield: 1-1/2 cups (serving size: 1/4 cup). Per serving: 106 Calories; 0g Fat (2% calories from fat); 2g Protein; 29g Carbohydrate; 0mg Cholesterol; 2274mg Sodium Serving Ideas : Serve as a relish with pork or beef. NOTES : Use the food processor to slice the turnips quickly and easily. Recipe by: Cooking Light, June 1994, page 121 Posted to MC-Recipe Digest V1 #409 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 122
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2508.4mg
Potassium: 1355.9mg
Carbohydrates: 75.7g
Fiber: 4.7g
Sugar: 18.3g
Protein: 2.3g