Mangez Québec

Lebanese style marinated turnips

Yields six 250-ml (8-oz.) jars


  • 1 kg (21/4 lbs) turnip
  • 2 fresh Quebec beets
  • 6 sprigs summer savory
  • 200 ml (7 oz.) wine vinegar
  • 90 ml (6 tbsp.) salt
  • 600 ml (approx. 21/2 cups) water


  1. Cut off both ends of turnip; peel, cut into sticks and wash.
  2. Wash and cut beets into big chunks.
  3. Distribute beet chunks and turnip sticks among 6 sterilized glass jars. Add a sprig of summer savory and 45 ml (2 tbsp. + 1 tsp.) vinegar to each jar.
  4. Pour water into a bowl, add salt and stir to dissolve. Pour enough salted water into jars to cover vegetables.
  5. Store jars at room temperature. Wait at least 10 days before using turnip.
Chef Julien - MENU Plaisirs maraîchers - 2004

produits utilisés

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