creamy kombucha turnip salad

Part of the joy of community share agriculture (CSA) is figuring out what to do with all of those interesting vegetables in the box each week. This week we found a bounty of turnips. In this recipe, I boil the turnips in kombucha vinegar before finishing with a Parmesan cream sauce.

creamy kombucha turnip salad

  • Servings: 4-6
  • Difficulty: moderate
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  • 5 large turnips
  • 4 tbsp butter, divided
  • 1/4 cup kombucha vinegar
  • 3/4 cup whole milk
  • 1/2 cup grated Parmesan cheese
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1 tsp parsley flake
  • 1 tsp cornflour
  • Pinch of salt
  • Paprika for dusting


  1. Remove stems and root strands from turnips. Wash thoroughly and chop into small cubes.
  2. Melt 2 tbsp butter in large pan over medium heat.
  3. Add chopped turnips to pan and sear for 4-5 minutes, stirring occasionally until outsides start to brown.
  4. Add kombucha vinegar and boil 10-12 minutes until turnips are soft and most of the liquid is reduced, stirring often.
  5. Add the remaining 2 tbsp butter, milk, and Parmesan cheese to the pan. Stir constantly until cheese is well incorporated, 5-7 minutes.
  6. Add onion powder, oregano, parsley flakes, cornflour and salt. Mix well and cook an additional 2-3 minutes or until the sauce starts to thicken.
  7. Remove from heat, sprinkle with paprika and serve.

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