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NAVETS SALES (WHITE PICKLE)
Tunisia

4 medium white turnips (about 1 pound, 450g), ends cut flat, peeled
1 tablespoon salt
2 medium garlic cloves, peeled
1 small red, hot chili pepper, seeded or 1 teaspoon red pepper flakes
l/4 cup cider vinegar (60ml)
1 tablespoon olive oil

Slice the turnips, cut ends down, with the thick (6mm) slicing disc
of a food processor.

Toss with the salt and refrigerate, covered, for 24 hours. Rinse
off the salt, drain and pat dry on paper towels. Transfer to a
mixing bowl. Drop the garlic and chili through the feed tube with
the metal blade in place and the motor running. Process until finely
chopped, about 10 seconds. Add the vinegar and oil and pulse twice
to mix. Pour the mixture over the turnips and toss to mix. Refrigerate
covered for 3 hours. Serve chilled or at room temperature The
turnips will keep, refrigerated, for several weeks.

Makes 6 servings

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