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pickled turnips

An essential part of Friulian cuisine, as an accompaniment to meats, especially with muset, the classic Friulian Christmas dish.

The classic purple-peel white turnips in brovada (also bruade) used to be really pickled for 40-60 days in vinaccia, though some people cheat and julienne the turnips, and marinated in red wine and vinegar for a few days. The recipe goes back to Roman times—the earliest reference is the 3rd century AD.

Also known as rape acide in other parts of Italy.

Text © Dana Facaros and Michael Pauls

Images by: sbAlby, Creative Commons License