The purple top turnips were used instead of celery root for two reasons. We like the taste and ease of preparation of this vegetable, and it is available fresh even during winter months. Slice the turnips into long matchsticks and massage with the coarse sea salt. You will end up losing about 20% of their original weight. You do not have to peel these if you don’t want to. Make sure they are well scrubbed though.
- 1/2 cup Rémoulade Sauce
- Freshly ground pepper
- 1 TB shio-koji
- 1 to 2 tsp grated lemon peel
- 1/2 tsp celery seeds
- Freshly ground black pepper (up to 1/2 tsp)
- Green shiso leaves (or fresh dill or fresh tarragon or scallions)
- 1 pound or 450 grams purple top turnips, julienned and salted down for at least four hours with 1 to 2 TB of coarse sea salt.
Once the turnips have been fast pickled in the salt soak them in cold water to remove the salt. You could chan ge the water several times. Squeeze the turnips very well to remove any excess water. They should only taste very lightly salted when biting into the center.
Mix all the ingredients together and serve immediately. A crisp apple, cut like the turnips, can be added right before serving as well. You could also grind up the celery seeds if you like. If you want to avoid the mayonnaise or Rémoulade sauce entirely, use another TB of shio koji and 2 tsp vinegar.