Ingredients
- 1 bunch purple carrots, peeled
- 2 bunches Thumbelina carrots, peeled
- 1 bunch baby white turnips, scraped
- ½ bunch marjoram leaves
- 2 cloves garlic, minced
- 4 sage leaves, finely chopped
- 1 tsp baby capers, finely chopped
- 2 tsp apple cider vinegar
- 2 Tbsp extra virgin olive oil
- salt flakes and freshly-milled black pepper
Heirloom carrot and turnip salad
These days you’ll find all manner of traditional vegetable and fruit varieties in your shops, species that were not even on the market until a few years ago. Purple carrots and candy-stripe radishes, exotic lemons and herbs whose names sound like incantations.
Farmers have yielded to our desire for more choice and have returned to us that which we as a community had lost along the way of commercial agriculture.
Method
Steam the carrots until tender, then halve the purples and slice the Thumbelina carrots into ½ cm rounds. Steam the turnips until tender, then halve. Arrange the vegetables on a platter, then top with marjoram leaves.
Whisk the garlic, sage, capers vinegar and olive oil, then season with salt and pepper. Pour over the salad and serve.
Submitted byFast Ed
Tips and Tricks
Carrots are fine to store unwashed in your fridge – extra moisture from washing will may fasten the deterioration process.
NOTE: The shape of a carrot has little to no affect on it’s taste or nutritional value. By picking carrots of all shapes and sizes – including the odd-shaped ones – you can help send a message to our food retailers that you value vegetables of all shapes and sizes and support a less-wasteful fresh food system.
Avoid peeling carrots – a good scrubbing will get rid of any soil or residual dirt and reduce the amount of vegetable you waste.
