RECIPE (January 2025)

ACHAR: TURNIP PEEL AND LEAVES

While the leaves are often utilized, the peel is often discarded. However, using turnip peel can help reduce food waste. The THINK & EAT editorial team has crafted a creative recipe that incorporates this frequently overlooked ingredient.
Achar is a traditional pickle hailing from India and South Asia. We've created a crunchy achar by incorporating seasonings commonly used in Japanese kitchens.

Ingredients

Turnip leaves and peel

2 turnips
Semi-dried whitebait

60g
Vegetable oil

30g
Cumin seeds

10g
Grated ginger

10g
Grated garlic

10g
(A) Nam pla (fish sauce)

10g
(A) Lemon juice

20g
(A) Mentsuyu soup base

20g

Directions

① Carefully scrub the turnips with a sponge.
② Chop the leaves into pieces about 3 cm in size, then thinly peel the turnips and slice the peels into julienne strips.
③ Rub some salt into the chopped ingredients and allow them to sit for 5 minutes.
④ After 5 minutes, rinse with water and then dry thoroughly using a kitchen paper towel.
⑤ Pour some vegetable oil into a cool frying pan and then heat the cumin seeds over low heat to bring out their aroma. Once the aroma is released, toss in the ginger and garlic and then give them a quick fry.
⑥ Toss in the turnips, add seasonings (A) in order, and sauté until the leaves have wilted and the dish is ready to serve.

Ingredients

Directions

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