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Pickled beetroot and turnips

Name: Hasselback butternut
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 to 6 servings
Cuisine: Side Servings
Ingredients: butternuts, peeled, halved then sliced hasselback 2 whole ,of water a splash ,honey 3 T ,butter 2 T ,sea salt and freshly ground black pepper, to taste ,sage, fried in butter until crispy, for serving a handful ,pecan nuts, roughly chopped, for serving a handful ,chives, for serving

By Tal Smith

Serves Makes 2 litres

Difficulty Easy

Prep Time 15 minutes, plus 5 days’ pickling time

Cooking Time 10 minutes

Ingredients

700 g turnips, peeled and sliced
700 g beetroot, peeled and sliced
2 T sugar
1 litre spirit vinegar
2 cups water
1 t salt

Method

1. Fill a sterilised 2-litre jar with the turnips and beetroot.

2. Bring the remaining ingredients to the boil in a saucepan and pour over the vegetables. Seal the jar and allow to pickle for 5 days in the fridge.

Find more Hanukkah recipes here.

Photographs: Russell Smith
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana

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