Simple decorative touches on a vegetable can transform a dish from ordinary to special. These pickled chrysanthemum turnips will bring your osechi ryori game to the next level. And you only need some basic cutting techniques
Ingredients For Pickled Chrysanthemum Turnip Recipe
1 Dried red chili pepper
6 Japanese turnips
1 tablespoon Kosher/sea salt
2 cup Water
Yuzu peel
0.33000000000000007 cup Rice vinegar
0.33000000000000007 cup Water
2 tablespoon Sugar
0.25 teaspoon Kosher/sea salt
Nutrition value
64
calories per serving
1 g Fat1 g Protein12 g Carbs< 1 g FiberOther
Current Totals
1 g Fat
1 g Protein
12 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
12 g
Protein
1 g
Fiber
0 g
Fats
Fat
1 g
Vitamins & Minerals
Calcium
4 mg
Iron
1 mg
Vitamin A
6 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
2 mcg
Vitamin B12
0 mcg
Vitamin C
0 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
9 mg
Manganese
0 mg
Phosphorus
21 mg
Selenium
0 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
