Published on: Monday, 01 October 2012 22:49:00.
"The fattest farmer eats the most potatoes."
At least, that's how it went with the farmers of old. Since we didn't want to give up the wonderful Upper Hessian potato salad we grew up with, we've devised a tasty and very similar salad - with turnips!
At this year's New Year's Eve party, we put a bowl of this salad on the buffet without saying anything. The experiment was a success. It was one of the only salads to be eaten up entirely (which speaks for itself). While we were eating some, a friend approached us and said, "I thought you guys didn't eat potatoes!"
"Potato" Salad as a side dish to serve 6-8:
|2||turnips (approx. 2 kg)|
|150 g_(5 oz)||bacon (not too lean)|
|200 ml_(1 cup)||pickle juice|
|200 ml_(1 cup)||vegetable stock|
|100 ml_(1/2 cup)||olive oil|
|50 ml_(1/4 cup)||balsamic vinegar|
|1-2 cloves of garlic (optional)|
Peel turnips and cut into thin (1 inch/2-3 mm) even slices. Before cooking, they should already look like they do in the picture. Boil them in salted water for about 30 minutes. After cooking, drain the water and steam the turnip chips. This will make them take the salad dressing better.
Now fry the diced bacon in olive oil. Add the chopped onions and lightly brown them. Then add pickle juice and vegetable stock. A word about pickles: normally they are no more than 10% sugar. It's an acceptable amount as long as you don't eat too many. The grocery store where we go also has pickles preserved in brine. These contain almost no carbs.
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