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Turnip with Olive oil

Sample Dishes from Turkish Cuisine

Turnip with Olive oil  (Zeytinyağlı Şalgam)

Turnip2-4 piece1 kg
Carrot2 medium size200 gr
Onion2 medium size120 gr
Potatoe2 medium size250 gr
Salt2 teaspoon12 gr
Sugar2 teaspoon8 gr
Olive Oil8 tablespoon80 gr
Water (hot)1 cup200 gr
Parsley 3-4 sprigs10 gr
Lemon1/2 medium size50 gr


Remove tops of turnips, pare. Scoop out pulp in center with a small knife making a hole open on both ends of vegetable. Cut pared (or scraped) carrots into half crosswise. Insert each half piece of carrot through holes to fit fırmly. Slice turnips into 1 cm ( 1/2 inch) thick, slices. Place in a shallow saucepan. Arrange sliced onions and potatoes around turnips. Sprinkle with lemon juice. Season salt with sugar. Add olive.oil and hot water. Cover and simmer for 40-45 minutes or until tender; cool. Garnish with parsley before serving. Serve cold.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy203 cal
Protein2,5 g
Fat13,7 g
Carbohydrates19,4 g
Calcium64 mg
Iron1,19 mg
Phosphorus70 mg
Zinc1 mg
Sodium856 mg
Vitamin A3378 iu
Thiamine0,09 mg
Riboflavin0,10 mg
Niacin0,84 mg
Vitamin C28 mg
Cholesterol0 mg

Regional Characteristics:

It is a dish of western regions and served as a side dish for lunch or supper.