| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Turnip or Big Radish |
| 2 |
|
Boiled hard eggs ;cut into small pieces, or shredded in a hand shredder., (up to 3) |
| 1 |
|
Onion medium size; cut into small pieces |
| 2 |
|
Tabls Oil; (up to 3) |
|
|
Salt NO pepper. |
INSTRUCTIONS
Source: From my mother with love & more. My mother.
Wash well and peel Turnip, If you use Radish, do not peel, In food
processor shred the Tunip.
In a skillet, Fry the onions till gold in color.
Add to Tunip, Add the eggs, Add the salt. It is up you if how much salt you
want, Mix till all is well blended. Keep in refrigerator You can have it
with other salads,like Tomatoes salad,
Posted to JEWISH-FOOD digest Volume 98 #010 by Zvi&Rina perry
<pzvi@netvision.net.il> on
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