I know. It’s hard to get people excited about turnips. But on a recent trip to the Middle East, one of the things I loved most about the generous spreads of salads, roasted meats, and creamy-white cheeses that were a part of just about every meal, were the pickles – including pickled turnips, which were served even at breakfast. As someone who generally favors toast and butter for breakfast, I found myself quickly adapting to the Middle Eastern habit of fresh vegetables, herbed breads, vegetables brined in vinegar, and spicy sauces in the morning, which are a much livelier way to start the day that what I’m used to.
Find this recipe here: http://www.davidlebovitz.com/2012/09/pickled-turnips-turnip-recipe/
