People who know me would tell you that it's hard to tell which I like more: gardening or cooking. I'd say it depends on which I'm doing at the moment. Anyway, French cooking and French gardening go hand in hand. For me, cooking is an on-going adventure. Join me here on my culinary explorations, where I share with you both my old favorites as well as new inspirations. It's my fondest wish that these recipes serve as a springboard for your own new creations.
02/25/2004 Slaw of turnips and carrots with sesame (Salade rapée de navets et carottes au sesame)
For 4 servings:
6 carrots, finely grated 1 bunch of 5 or 6 small turnips, finely grated 6 T. rice wine vinegar 2 t. palm sugar, raw sugar, or plain white sugar 1 T. + 1 t. sesame oil 1 T. + 1 t. light soy sauce 1 T. unhulled sesame seeds + 1 T. black sesame seeds (or just 2 T. unhulled)
I just concocted this salad this evening, and it is so good I had to hurry and record it. It has a ravishing contrast of sweet, salty, and slightly horseradishy (from the turnip) flavors, and takes only a few minutes to prepare.
Combine the grated turnip and carrot with your fingers, mixing thoroughly. In a small bowl, mix the sugar, vinegar, and soy sauce. When the sugar is dissolved, pour over the vegetables. Sprinkle with the oil; go cautionsly unless you really love the flavor of Chinese sesame oil. Distribute half the seeds over the salad. Toss everything delicately. Shower with the remaining seeds and serve. Can be made a couple of hours in advance.