Every now and then I manage to find real swidden turnips (kaskinauris, the earliest turnip variety cultivated by Finno-Ugric peoples). Since it's a rare pleasure I want to savor them on their own, cooked in a simple and humble way.- 500 g turnips
- about 0.5 dl spruce syrup (plus some water if it looks too thick)
- 2 dl bread crumbs (preferably rye)
- 0.5 dl nutritional yeast
- 2 tablespoons mustard powder
- herb salt
- powdered orange zest or ginger
- rape oil for frying (about 2 tablespoons)
Wash the turnips carefully and remove the bad parts. Cut thick slices out of them with a good knife. Mix the bread crumbs, the nutritional yeast and the spices. Pat the discs with spruce syrup (I find this easiest to do with fingers). Dip the discs in the bread crumb mixture and throw on a hot and oiled frying pan. Turn them over a few times to get them evenly cooked. The discs are ready to eat as soon as they've acquired that beautiful golden colour.
Nutritional values / 702 g:
energy 981 kcal
fat 39 g
protein 27 g
carbohydrates 129 g
fiber 14 g
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