Turnip with Olive oil
Sample Dishes from Turkish Cuisine
Turnip with Olive oil (Zeytinyağlı Şalgam)
| Ingredients | Measure | Amount |
| Turnip | 2-4 piece | 1 kg |
| Carrot | 2 medium size | 200 gr |
| Onion | 2 medium size | 120 gr |
| Potatoe | 2 medium size | 250 gr |
| Salt | 2 teaspoon | 12 gr |
| Sugar | 2 teaspoon | 8 gr |
| Olive Oil | 8 tablespoon | 80 gr |
| Water (hot) | 1 cup | 200 gr |
| Parsley | 3-4 sprigs | 10 gr |
| Lemon | 1/2 medium size | 50 gr |
Preparation
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)
| Energy | 203 cal |
| Protein | 2,5 g |
| Fat | 13,7 g |
| Carbohydrates | 19,4 g |
| Calcium | 64 mg |
| Iron | 1,19 mg |
| Phosphorus | 70 mg |
| Zinc | 1 mg |
| Sodium | 856 mg |
| Vitamin A | 3378 iu |
| Thiamine | 0,09 mg |
| Riboflavin | 0,10 mg |
| Niacin | 0,84 mg |
| Vitamin C | 28 mg |
| Cholesterol | 0 mg |
Regional Characteristics:
It is a dish of
western regions and served as a side dish for lunch or supper.