Salads
This salad is made by quickly softening turnip in a pressure cooker, cooling it, and tossing it with a garlic sauce. It makes a light alternative for a late-night snack. Getting the cooking time right takes care; overcooked turnip will turn to mush and release its liquid.
Put the turnip cubes and water in the pressure cooker, close the lid, and cook under pressure for exactly 4 minutes.
Release the pressure immediately under running tap water. Drain the turnip and chill it in the refrigerator for 20 minutes.
Mix the garlic, yogurt, olive oil, and salt to make a smooth sauce.
Toss the cooled turnip with the sauce, sprinkle with dill, and serve.
Do not exceed the pressure-cooking time by even a minute; turnip softens quickly and will become mushy if overcooked. Allergen: contains milk and dairy products (yogurt).
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