Cured spiced turnip and swede
Prep time over 2 hours
Cook time over 2 hours
From Kew on a Plate
Curing turnips and swede in a salt and spice mixture creates a few small miracles. It extracts the water, which changes both the texture and the flavour; and it creates an extraordinary canvas of sour, sweet, acidity and spice.
In a large bowl, mix the turnips and swede with the juniper berries, cloves, mace, salt, sugar and cayenne. Cover and set aside for 3 hours for the vegetable juices to release and exchange flavours.
In a large sauté pan or frying pan over a high heat, sweeten the turnips and swede in the duck fat. Lower the heat to medium and cook for 5 minutes, stirring occasionally. The vegetables should be slightly soft but still have a little bite. Stir in the vinegar and gin, taste and season if required.
Serve immediately or store in an airtight container in the fridge for up to two weeks.
- 450g/14oz turnips, peeled and thinly sliced
- 200g/7oz swede, peeled and thinly sliced
- 6 juniper berries, ground to a powder
- 2 cloves, ground to a powder
- grating of mace
- 1 heaped tsp sea salt
- pinch caster sugar
- pinch cayenne pepper
- 3 tbsp duck fat
- 1½ tbsp Chardonnay vinegar
- 1 tbsp gin
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