Stir-fried red turnips with umeboshi

A very quick, colorful and flavorful recipe that will amaze you with its explosion of flavor from the very first bite. Umeboshi for those who are not familiar with it is a popular condiment in Japanese cuisine made from salted plums. Japanese plums i.e., the fruits of the Prunus mume tree that have reached maturity, are routinely used. The natural color is an orangey brown, given by the carotene content; however, it is often preferred to color the umeboshi to a more pleasing red color. The coloring is done by means of the leaves of shiso, an aromatic plant. Umeboshi has an accentuated sour and salty taste given mainly by steeping the plums in salt.

I buoni sani, sani buoni di Laura Castoldi -
Ingredients for 4 servings
Two red turnips (raw or even already cooked), two Tablespoons extra virgin olive oil or sesame oil, whole sea salt, umeboshi acidulate, toasted sesame seeds, a handful parsley
Peel the turnips and cut them into fairly thin slices.
In a frying pan
Heat the oil slightly, then add the turnips with a pinch of salt and sauté them quickly, then cook with the lid on until soft but still firm (you can add a little water if necessary). If you use already cooked turnips, the time will be greatly reduced.
At the end of cooking
Toward the end of cooking, adjust the flavor with umeboshi acidulate and top the dish with sesame seeds that you have pan-roasted and parsley.
I buoni sani, sani buoni di Laura Castoldi -
Here is your dish ready
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