This recipe is adapted from Sonia LaCasse’s Paleo Home Cooking. I love it, it keeps easily for a week, in fact the flavor improves. it is also my introduction to liking turnips!! It is a tad-bit labor intensive but since you can make a lot and have it on hand, it’s worth it. Omit the ham to make it vegan.
INGREDIENTS serves 6-8
1 lb. Brussel sprouts, cut in half if small and quarters if larger
2 large carrots, peeled, and cut into match-stick size strips
1/2 medium turnip, cut into match-stick size strips
1/2 cup chopped raw hazelnuts (or pistachios or walnuts)
1/2 lb. smoked ham, diced small
1/4 cup avocado oil (or extra virgin olive oil)
2 tbsp. Dijon mustard
Juice of 1/2 large lemon or whole small one
2 cloves garlic
Dash of crushed red pepper
1/4 cup chopped parsley
2 tbsps. chopped fresh sage
1 tsp. dried thyme or 1 tbsp fresh thyme leaves
1/4 tsp. Himalayan salt or sea salt
1/4 tsp. ground black pepper
Steam the vegetables until cooked but still firm: Place Brussel sprouts in steamer basked over pan of boiling salted water, and steam for about 4 minutes. Add the carrots and turnips and continue cooking for another 2-3 minutes. They should be fully cooked but still have some crunch. Plunge immediately into a generous ice water bath to stop the cooking. (this is important!!)
When cooled, drain and pat dry and place in a large bowl, add the nuts and ham, lightly salt and pepper and toss.
While veggies are steaming, place dressing ingredients in a mini-food processor/blender and puree! Or, shop the herbs and garlic finely and mix all together by hand. I like to do this by placing everything in a small container and shaking like hell. It’s satisfying.
This is best afer sitting at least a few hours and gets better over a few days!
To make this vegan, omit the ham and up the other veggies. Radishes would be a great addition here.
I’d love to know what you think!
May your days be truly delicious and satisfying!