Parsnips as a side dish/topping?

December 13, 2006

Some places put strips of parnips on hummus sandwiches. It looks like

maybe they are prepared with beets. Does anyone have the recipe?

Thanks,

Joe

And thanks to everyone who answered my " soaking beans " question. I will

carefully try the pressure cooker (though I wish I could just soak them

overnight to save energy and for the uncooked/raw factor)

December 13, 2006

Joe

We ate them all the time in Egypt. They are great. My favorite way to have

them was with Falafel. Yum! Here is the recipe that my friend uses.

Egyptian Pickled Turnips

2 kilos turnips

1 beetroot

7 c water

3 1/2 tbsp salt

Wash turnips and beetroot, scrub well and either slice or cut into quarters.

Boil water with salt and put into pickling jar to cool. When tepid, add

vegetables, cover and keep in warm place away from direct light. These

pickles should be ready in about 48 hours.

The purpose of the beet is to give the turnips a bright pink color, and they

don't affect the flavor. You can toss it out once the turnips are pink, or

leave them out entirely if you don't want colored turnips.

Janice