Turnip from Mainar and its simple kitchen technique
Turnip from Mainar is a humble ingredient that shines when prepared with clarity and patience. The following guide covers a straightforward method to enjoy this root vegetable, preserving its light sweetness and crisp texture. The approach emphasizes natural flavors, allowing the turnips to speak for themselves while adding a touch of savor to the dish.
Ratings and opinions about this recipe appear in community notes, with readers often praising the turnip’s delicate bite when cooked properly. The tally and vote options reflect a range of experiences, inviting cooks to share their own tweaks and timing preferences. The spirit is communal, turning a simple ingredient into a shared kitchen memory.
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- 400 gr turnip
- 1 onion
- 1 dl olive oil
- Fame
- ground pepper
- Meat Water
- Peel, clean and soak the turnips well to remove any earthy notes and prepare them for cooking.
- Blanch the pieces in salted water, then drain and set aside when ready.
- Chop the onion and gently sauté it in olive oil until it becomes translucent and sweet.
- In the same pan, lightly toast a few spoonfuls of flour, add the turnips, and season with black pepper for aroma and body.
- Pour in several ladles of broth and simmer on a low flame for a few minutes, turning occasionally to ensure even cooking.