Roasted Turnip – Practical Recipes
Barren with Turnips
With the difference of Practical Home Cooking, this recipe is for you!
Even though we all think of something rich in tomato paste, spicy and green when we say barren, we offer you a very different alternative. Would you like to take the perception of “infertile” to a very different dimension? And we promise that your kids will love this recipe too! Who knows, maybe this barren has a surprise! But we’ll have to warn you, this recipe will bite you!
Materials :
- 1 cup of bulgur wheat
- Turnip juice
- 1 bowl of purslane
- 1 bowl of parsley
- 1 bowl of spring onions
- 1 bowl of green pepper
- half canned corn
- 5 tablespoons of olive oil
- 4 tablespoons of lemon juice
- 1 tablespoon of pomegranate molasses
- 1 tablespoon of paprika
- 1 tablespoon of thyme
- half tablespoon of salt
Fabrication
1 glass of meatball auger, with enough boiled turnip juice to cover it, wait until the turnip juice is well absorbed.
Then on; Add 1 cup of peeled purslane, 1 cup of finely chopped parsley, 1 cup of chopped scallions and 1 cup of chopped green pepper.
Then add half a can of corn. Mix it well. Then, to prepare the sauce for the brisket; In a separate bowl, add 5 tablespoons of olive oil, 4 tablespoons of lemon juice, 1 tablespoon of pomegranate syrup and mix.
Then we add our sauce and spices; First, add 1 tablespoon of red pepper flakes, 1 tablespoon of thyme, 2 tablespoons of salt and mix thoroughly with the barren you have prepared.
Our suggestion for serving is to put the turnip vinaigrette you prepared in a bowl, turn it upside down on the serving plate and serve! Bon appetit 🙂
