Turnip carpaccio
Author:
Dasha Malakhova
Servings: 1
Cooking time: 5 min
In Russia, as we know, turnip was not only the heroine of folk tales, but, along with bread, served as the main foodstuff. Today we rarely eat turnips, and for nothing! For example, the content of vitamin C in this vegetable reaches 80%! Today we decided to open you a new side of turnip and cook it in the original Italian version of carpaccio!
Ingredients
| turnip 1 pc |
| lemon 1/2 pc |
| parmesan |
| olive oil |
| parsley |
| basil |
| black pepper |
| salt |
Instructions
Step 1
Peel the turnip from the skin, slice thinly and place on a plate.
Step 2
Drizzle with lemon juice, olive oil, sprinkle with finely chopped parsley and basil leaves, season with grated parmesan, black pepper and salt.
Step 3
You can add a pinch of pine nuts to create a flavor tension on the difference in textures between vegetables and nuts.
