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

PROCESS

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!

Laura