Diary Recipes

More good winter crunch! This one bites back a little. Serve as a side salad, or add it to a sandwich.

4 servings
1 hour 40 minutes - 20 minutes prep time


1 1/2 cups carrot, peeled and thinly sliced
1 1/2 cups turnip or rutabaga, peeled and thinly sliced
1/2 teaspoon salt

1 teaspoon finely grated fresh ginger
1/3 cup rice vinegar
2 tablespoons sugar
1 teaspoon soy sauce

Peel and slice the carrots and turnip, as thinly as you can - paper thin. Season them with the salt and set them aside for an hour. Rinse them well, and drain them thoroughly.

Peel and grate the ginger, and mix it with the vinegar, sugar and soy sauce. Toss the carrots and turnips with the dressing, cover and put them in the fridge for about half an hour until chilled, before serving.




Last year at this time I made Beet & Red Cabbage Salad - Bottled as Relish.

We dont eat a lot of plain cooked carrots... not that these are plain... but somehow cooked carrots arent our fave thing ever. We really liked these, though. And Im very pleased when I come up with something that tastes this good but is really simple to do. 

4 servings
30 minutes prep time


450 grams (1 pound) carrots
1/4 teaspoon black peppercorns
5 or 6 pods of green cardamom
2 tablespoons unsalted butter
1 tablespoon honey
1/4 teaspoon salt
1/4 cup shelled pistachios

Peel and trim the carrots, and cut them into chunks. Put them in a pot with water to cover, and boil them until tender; about 15 minutes.

Meanwhile, crush the black peppercorns and cardmom together lightly, then pick out the green papery husks from the cardamom and discard them. Grind the pepper and cardamom thoroughly.

When the carrots are cooked, drain them and return them to the pot. Mash them with the pepper and cardamom, the butter, honey, and salt. If you prefer a smoother texture, they can be puréed in a food processor instead. Serve them with the crushed pistachios sprinkled over top.