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Navoni All'agliata (Turnips With Garlic Sauce)
Preamble
A Genoese dish.
IngredientsTurnips Olive Oil Salt Garlic Vinegar Parsley |
MethodBlanch the peeled turnips in boiling salted water for 5 minutes. Cut them in quarters, and put them to stew gently in a small heavy pan with plenty of olive oil, and seaon with salt. Prepare the agliata by pounding two or three cloves of garlic in a mortar, and adding a very little vinegar. When the turnips are cooked, add this mixture to the turnips; stir well so that the garlic sauce is well amalgamated with the oil, add a little parsley, and serve. |
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Navoni All'agliata (Turnips With Garlic Sauce)
Turnips blanched & finished with agarlic & vinegar