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Cured Spiced Turnip and Swede

Vegetables cured in spices and salt, then sautéed in duck fat with vinegar and gin for a complex flavor profile.

Side DishGluten FreeFrenchVegetableCured

Estimated Nutrition

Per Serving Total
Calories 153.1 kcals 612.4 kcals
Carbohydrates 11.2 grams 44.8 grams
Fat 10.7 grams 42.6 grams
Protein 1.4 grams 5.4 grams
Cook Time
10 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
1
pinch
Caster Sugar
CondimentsSauces
22.5
ml
Chardonnay Vinegar
1½ tbsp
Liquids
15
ml
Gin
1 tbsp
NutsSeeds
6
piece
Juniper Berries
ground to a powder
2
piece
Cloves
ground to a powder
1
pinch
Mace
grated
1
tsp
Sea Salt
heaped
1
pinch
Cayenne Pepper
OilsFats
45
ml
Duck Fat
3 tbsp
Vegetables
450
g
Turnip
peeled and thinly sliced
200
g
Swede
peeled and thinly sliced

Steps

  • Mix turnip and swede with juniper, cloves, mace, salt, sugar, and cayenne in a bowl.
  • Set aside for 3 hours to allow juices to release.
  • Sauté the vegetables in duck fat over high heat.
  • Lower heat to medium and cook for 5 minutes until soft with a slight bite.
  • Stir in the vinegar and gin, season to taste, and serve.