Wednesday, October 27, 2010

Turnip Slaw with Buttermilk Dressing

This recipe comes from The Yellow Farmhouse Cookbook by Christopher Kimball, published in 1998. Kimball writes that "...turnips comes in a variety of sizes, the smaller ones being sweeter and the larger specimens possessing a stronger, more peppery flavor. The large ones are also more stringy and fibrous...The raisins [in the following recipe] add a kick of sweetness, which pairs nicely with the slightly bitter turnips."

Turnip Slaw with Buttermilk Dressing
Serves 4

4 medium turnips, peeled and grated
2 stalks celery, cut into thin pieces
¾ cup raisins
½ cup buttermilk
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon cider vinegar
¼ teaspoon dry mustard
½ teaspoon salt
½ teaspoon sugar

Mix together first three ingredients. Whisk together the remaining ingredients and toss with vegetables.

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