Bulgur Salad with Turnip

Hello Dear Friends,

After the holiday, there was a crazy cleaning and ironing frenzy at home :) When my beloved Adile, who comes to help me from time to time, I always cook your recipes, this time I will give you a very delicious recipe, she said, "Okay!" I said :)

Normally, I've cooked bulgur with beetroot, I've also made couscous and beetroot pink barberry, but I've never tried it with turnips. When the bulgur was cooked, both its color and taste turned out great. You can vary the salad ingredients according to your taste, but the basic ingredients I have given go very well.

I also baked Tahini Cake as I was going to visit the same day. If nothing goes wrong, I will share it with you on Friday.

Note: This recipe is more than enough for 4-6 people. If you want to make more, you can make the measurements x2. In other words, it is like 2 glasses of bulgur and 4 glasses of turnip juice.

Note2: Since turnip juice will be salty, adjust the salt after tasting it.

Love…

Ingredients for Bulgur Salad with Turnip

• 1 cup bulgur wheat
• 2 cups of turnip juice
• half a bunch of parsley
• half a bunch of dill
• half a bunch of spring onions
• half a cup of boiled corn kernels
• 10-12 pickled gherkins
• Juice of 1 lemons
• 4-5 tablespoons of olive oil
• salt

Fabrication:

1. Put the bulgur wheat and turnip juice in a medium saucepan. Cook on low heat until the bulgur absorbs its water like rice.
2. Leave the bulgur, which absorbs its water, to infuse.
3. While the bulgur is brewing and cooling, finely chop the greens and pickled gherkins that you washed and dried.
4. Mix the cooled bulgur by adding the chopped ingredients, corn kernels, salt, olive oil and lemon juice.
5. After resting for 1 hour, serve.