February 3, 2019
With December feasts behind us and Mardi Gras approaching in early March, January and February are reserved for a more cleansing diet of salads, soups and sauerkraut.
Although winter green salads are available in every supermarket, this didn’t used to be the case. There are however various vegetables, roots mostly, that remain fresh long into the wintertime. Although turnip and cabbage are usually preserved by fermentation, we were lucky to come across some fresh turnips that managed to keep their crunchy freshness into February.
Turnip is also the main ingredient of Slovenia’s best known dish that is rarely eaten, Alleluia. Alleluia basically consists of cooked dried turnip peels with or without some potatoes. The “recipe” does sometimes appear in traditional cookbooks as an Easter dish that is prepared only in memory of a 1529 famine.
Winter root vegetables are either cooked into a vegetable soup or chopped up into a salad. It is worth mentioning, however, that once salad is made it needs to be eaten soon after, or else the chopped fresh turnip can turn very bitter if left overnight.
Wash, peel and dice the vegetables, add the rest of the ingredients and mix everything together.