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Toss these vibrant pink turnips on top of a salad for an added crunch.
Photo by Masha Davydova
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Anya Kassoff, a Russian native, through many careers, realized she ended her days with passion cooking in the kitchen. With health issues rising in 2010, Kassoff began eating mainly a plant-based diet. She began sharing her recipes on a blog and eventually it lead to writing this book.
Photo by Masha Davydova
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“Simply Vibrant” by Anya Kassoff, uses vibrant fruits and vegetables to bring colorful, plant-based recipes to your table.
Courtesy of Roost Books
Ingredients
- 1-1/2 cup water
- 2-1/2 tablespoons sea salt
- 1-1/2 lb (680 g) turnips - peeled and sliced into sticks
- 1 small beet - peeled and sliced
- 2 bay leaves
- 1 garlic clove - thinly sliced
- 1 teaspoon coriander seeds
- 1/2 teaspoon black peppercorns
- A few sprigs of fresh dill
- Dash of red pepper flakes
- 1/2 cup apple cider vinegar
Directions
- In a small saucepan, heat 1/2 cup of water and add in salt to dissolve. Let cool.
- Place the turnips, beet, bay leaf, garlic, coriander seeds, black peppercorns, dill and pepper flakes into a clean glass jar.
- Add the vinegar and the remaining 1 cup of water to the salty water, and pour the brine over the vegetables.
- Cover and let pickle at room temperature for one week.
- Refrigerate until ready to serve and use within one month.
