Salted turnip

4 ounce of turnip
1 ounce of salt
2 bay leaves
4 turmeric cloves
1 tbsp of peppercorn

1 tbsp of oil
1/2 cup of wine
2 cups of stock

Peel and grate the turnips. It should give some juice too that you should keep.
Put one layer of grated turnip in a large bowl.
Sprinkle salt, and some spices.
Continue with the turnip layer and spices and so on.
Add the turnip juice.
Put some clean stones recovered with cloth on top.
Let the fermentation process start: three hours in a warm room.
Then set it in a dark cold room for two days.
Sieve the turnip but set aside one cup of the juice.
Wash the turnip to remove the salt.

Heat the oil in a deep large pan.
Add the turnip, the turnip juice and the wine and the stock.
Cook for one hour at least.


3 Responses to “Salted turnip”

  1. mamapasta Says:

    ça partait comme du navet lacto fermenté, mais non….
    les alsaciens ont autre chose que la choucroute!

  2. Blette and nut tart, and salted turnip « Experiments in dessertarian cooking Says:

    […] -Salted turnip (Alsatian recipe) -Blette and nut pie -Steamed potato with a nut of margarine to […]

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