This creation is a bit of a mish mash of recipes. A hash is great for breakfast or brunch but can be enjoyed at anytime of the day really.
The romesco sauce is amazing on its own for dipping, use it as a pesto or water it down further until it’s runny and serve with fish.
I love cooking with turnip! Like any root vegetable it roasts very well and is great in a soup or curry too. It is also really nice thinly grated, steamed and served with a little grated ginger.
I usually serve this recipe as a brunch dish piled high on top of a slice of sourdough or sauteed leafy greens. You could easily turn it into a curry by adding half a tin of tomatoes or a tin of coconut milk for a more creamier curry. Leave it as it is, add some mashed potato or grains and dinner is also served.
- 1/2 large turnip, peeled and cubed
- 2 tsp oil
- 1 red onion, thinly sliced
- 2 cloves garlic, minced
- 50g bacon lardons or chorizo, chopped into bite sized pieces
- 1 x 400g tin chickpeas, drained and rinsed
- 10 sundried tomatoes
- 1 tbsp lemon juice
- 25g almonds
- 4 tbsp olive or rapeseed oil
- 1 tsp smoked paprika
- pinch of sea salt
- 1 tbsp balsamic vinegar
- Bring a saucepan of salted water to the boil. Add the cubed turnip, turn heat to low and allow to soften through.
- Heat the oil in a large frying pan or saucepan over a medium heat. Add the onions and garlic and cook until soft through.
- Add the bacon or chorizo and cook through.
- Drain the turnip before adding to the saucepan. Mix together and allow to cook for 2-3 minutes while you make the romesco sauce.
- For the sauce: place all the ingredients in a blender or food processor and blend until smooth.
- Add the sauce and the chickpeas to the turnip mix. Stir until well combined and allow to cook for a further 2-3 minutes until the chickpeas have heated up.
- Serve as you like!
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