Marinated Turnips with Green Onion

Salad turnips—small white turnips that are delicious when eaten raw—often are available with tender greens that can be added to this salad or sautéed quickly in hot oil. Discard them only if they are yellowing or severely hairy and unpalatable.

By / Photography By Grant Beachy | May 02, 2018

Ingredients

  • 2 bunches salad turnips, about 3 cups
  • 1 bunch scallions, 6–8
  • ¼ cup red wine vinegar
  • 1 tablespoon brown sugar
  • ½ teaspoon salt
  • ¼ cup olive oil
  • 1 bunch parsley

Instructions

Serves 4–5

Remove the turnip greens. Cut the turnips into bite-size pieces. Slice the scallions thinly, discarding any wilted green tops.

Combine vinegar, brown sugar, salt and olive oil. Roughly chop the parsley. Toss all ingredients together and serve.

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Ingredients

  • 2 bunches salad turnips, about 3 cups
  • 1 bunch scallions, 6–8
  • ¼ cup red wine vinegar
  • 1 tablespoon brown sugar
  • ½ teaspoon salt
  • ¼ cup olive oil
  • 1 bunch parsley
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