Nicomedes' Anchovy
Yield
8 servingsPrep
10 minCook
3 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
turnip
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
poppy seed
|
*
|
| 1 | tablespoon |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
turnip
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
poppy seed
|
*
|
| 15 | ml |
olive oil
|
|
Directions
1) Trim and peel the turnip, then slice it into thin pieces which are shaped like anchovy filets.
Drop the pieces into rapidly boiling water and boil for 3 to 5 minutes, until they are tender but not too soft.
Drain.
2) Arrange the turnip pieces neatly on a plate.
Pour the oil over them, making sure all the surfaces of the turnips are covered.
3) Salt the turnips liberally, then sprinkle on the poppy seeds carefully, covering all the exposed surfaces, but keeping the poppy seeds on the "anchovies" only.
