PICKLED TURNIPS AND CAULIFLOWER

SERVES 1 POUND (500g)

1 1/2 tsp. salt

1 bay leaf

1/2 tsp. black peppercorns

1 large or 2 small turnips (about 7 oz./200 g total)

1/2 medium beet

1 cup (100g / 4oz) cauliflower florets

1/3 cup (70ml) white vinegar

1/2 cup (100ml) water

NUTRITIONAL VALUES

Calories: 128kcal
Fat: 0.4g (0.1g S.Fat)
Carbs: 26.1g
Protein: 4.7g
Sugar: 14.9g
Sodium: 3692mg

METHOD

Bring 1/2 cup (100 mL) water, salt, bay leaf, and peppercorns to a boil.

Peel and cut the turnip and beet into 2 cm thick strips.

Fill the jar with the pickling liquid and vinegar after layering the vegetables in a clean, sterilized canning jar.

Refrigerate the pink pickles for one week to steep.

RECIPE NOTES

These pickles will keep in the fridge for one to two months. If properly canned, they can last much longer at room temperature if unopened (processed in a hot water bath).

CAULIFLOWER CUTLETS

SERVES 4 CUTLETS

1/2 cup (20g) dried porcini mushrooms

2 tsp. black pepper

1 tsp. salt

2 garlic cloves

1/4 cup (60 ml) plus 2 tbsp. olive oil

3/4 tsp. grated lemon zest

1 large head cauliflower

NUTRITIONAL VALUES

Calories: 208kcal
Fat: 15.6g (2.2g S.Fat)
Carbs: 14.9g
Protein: 5.6g
Sugar: 5.1g
Sodium:645 mg

METHOD

To make the rub, finely grind the mushrooms, pepper, and salt, mince the garlic, and combine with 14 cup (60 mL) plus 1 tablespoon oil and the lemon zest until smooth. Allow yourself 15 minutes of rest.

Cut four 14-inch (3-cm) thick slices of cauliflower and coat them all completely with the rub.

Brush the cutlets with the remaining 1 tablespoon oil and cook for 5 minutes on each side over direct heat. Then place them over indirect heat, cover, and cook for 15 to 20 minutes.

RECIPE NOTES

The leftover cauliflower can be used to make fried "rice" or as the filling for our portobello mushrooms with a creamy spinach Alfredo sauce.