When moving abroad, you don’t only leave people and places behind, but also tastes. For me, turnip was a veggie I greatly missed after moving to Switzerland. It’s fairly uncommon in the German-speaking part of the country, so you can imagine the joy I felt, when I found it on the farmers’ market. In Finland, the earthy, bitter notes are usually combined with sickly-sweet molasses. I replaced the sucrose component with raisins and long-forgotten skirret and created this plant-based culinary treat.
Turnip chips: Peel and finely slice turnip with a mandoline. Dry at 80°C for a couple of hours.
Turnip pickles: Peel and dice turnip. Pickle in a pickling liquid consisting of equal parts of water and vinegar seasoned with agave syrup and salt. Taste with mustard seeds and bay leaf. Pickle for at least 24 hours.
Turnip mash: Simmer peeled and diced turnip in salted water until tender. Mash.
Yellow beet pickles: Peel and thinly slice yellow beetroot with a mandoline. Pickle as described above.
Raisin sauce: Soak one part raising in one and a half parts boiling water for 30 minutes. Blend until very smooth. Taste with fleur de sel.
Blanched skirret: Throughly clean skirret. Blanch for 5-8 minutes in salted water.
Serve sauce on mash. Decorate with skirret, pickles and chips.