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Tepid salad of parsnip and turnip cabbage

Tepid salad of parsnip and turnip cabbage

40 g mixed seeds (pumpkin, sunflower seeds and sesame seeds)
1 large turnip cabbage
2 parsnips
1 celeriac
2 carrots
sesame oil
2 shallots, finely chopped
2 cloves of garlic, finely chopped
2 bay leaves
2 tbsp lemon juice
chopped parsley
80 g alfalfa
pepper and salt
  1. Roast the seeds in a dry pan.
  2. Peel the turnip cabbage, parsnip, celeriac and carrot. Cut them into spirelli and keep them separate.
  3. Pour a dash of sesame oil in a wok pan and sauté the shallots and garlic.
  4. Then add the turnip cabbage, parsnip, celeriac, carrot and bay leaves to the wok and cook the vegetables until they are done but still crispy.
  5. During the last minute, add the lemon juice, the seeds (partial) and the chopped parsley. Mix well, adding pepper and salt to taste.
  6. Garnish the salad with the alfalfa and remaining seeds.

Enjoy!