A lot of the year 6es at turnip for the first time together with a cauliflower-spinach dip.
Cauliflower Dip
1 ¾
cups cauliflower, steamed
1 cup spinach
2 tsp dijon mustard
salt and pepper
Steam
your cauliflower until tender. Combine it with your spinach, dijon, salt, and
pepper in your food processor, and process until smooth.
Turnip Chips
1-2 turnips
2 tbsp olive oil - just use enough
lightly coat turnips
salt
·
preheat oven
to approx 180°C
·
peel turnips
·
using a
mandoline, slice the turnips thinly (the thinner, the more crunchy they get,
but also can burn easily) - important all are cut to uniform thickness
·
place sliced
turnips into mixing bowl, and pour oil over - mixing gently to ensure all turnip
slices are coated lightly
·
mix in salt
·
place on
cookie sheet with no overlapping and place in preheated oven
·
after about
10 mins (keep a close eye on it) - flip over chips when edges start to brown
·
after
another 10 mins or so (again - watch closely, can crisp quickly, then burn)
For microwave: don’t add oil to slices. Line
the glass microwave plate with parchment paper or paper towel. Lay out the slices
onto the paper, do not overlap them but they can be touching. Sprinkle with a
little salt. Depending on your microwave cook on high for 2-5min then on half
power for another 1.5-3min until brown (but not burned) and slightly crunchy.
