I know I just posted a dish combining turnip and barley but they happen to work so well together. Besides, I had to use the rest of the turnips somewhere so one of the numerous Finnish root vegetable porridges felt appropriate. This very same breakfast meal is just as often done with potato but you might also want to try carrot or rutabaga. The relation between turnip and barley varies quite a lot in different recipes; I prefer mine with more turnip and less flour.- 700 g turnips
- 2 dl barley flour
- 7 dl water
- salt
Peel and chop the turnips. Cook them until soft. Puré with the water. Add more water if the result looks too thick (sometimes beer is used but in that case you should be very careful). Sift in the flour and the salt. Simmer for another 20 minutes. Eat while still hot!
Nutritional values / 1530 g:
energy 575 kcal
fat 5 g
protein 18 g
carbohydrates 113 g
fiber 23 g
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