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Navets marinés roses

Name: Navets marinés roses
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 12 servings
Cuisine: LB
Ingredients: 1kg small white turnips, peeled; 1 small raw beetroot, peeled and sliced; 4 cloves garlic, peeled; 750ml water; 250ml white vinegar; 3 tbsp salt (not iodized); 1 tsp sugar

Photo : Chez Le Libanais / Unsplash

20m

Prépa

Cuisson

Portions

Facile

Difficulté

Bâtonnets de navet marinés au vinaigre avec de la betterave qui les colore en rose — le pickle des falafels.

#lebanese#pickles#turnip#beetroot#fermented#mezze

Portions

Ingrédients

Nutrition

calories25

protein1g

carbs5g

fat0g

fiber2g

Par portion

Étapes

Make the brine

Put the water, salt and sugar in a pan. Heat and stir until the salt dissolves. Turn off the heat, add the vinegar and let it cool completely.

⏱5:00

Cut the turnips

Cut the turnips into thick sticks, like chunky French fries.

Fill the jar

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Add the brine

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Wait

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Make the brine

Put the water, salt and sugar in a pan. Heat and stir until the salt dissolves. Turn off the heat, add the vinegar and let it cool completely.

⏱5:00

Cut the turnips

Cut the turnips into thick sticks, like chunky French fries.

Fill the jar

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Add the brine

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Wait

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Lebanon and the Levant📅 Traditional🫙 LB

Before fridges, pickling was the main way to keep vegetables through the year. Lebanese homes still have shelves of jars with pickled cucumbers, chilies, cauliflower and turnips.

The beetroot was added for color, and pink turnips became a must-have on every falafel and shawarma counter.