Buckwheat Tabbouleu with Roasted Young Turnips and Crunchy Radishes

Course Main Dishes

Ingredients in this Recipe

• 1 bunch young turnips, washed and sliced in 1/4 inch rounds
• 1 cup buckwheat (kasha), rinsed, well dried and toasted in a non stick pan for two minutes
• 1 jalapeño pepper, seeds and membranes removed, diced
• 1 nub (about 2 inches) peeled fresh ginger
• 1 stalk lemon grass, washed, cut in 3 sticks and smashed with a back of a knife
• 1/2 of a large bell pepper, seeded and sliced in strips
• 1/2 onion, diced
• 1/2 teaspoon kosher salt
• 1/3 cup fresh orange juice
• 1/4 cup dill sprigs for garnish
• 1/4 cup fresh lime or lemon juice
• 2 cups homemade or low sodium purchased chicken stock
• 2 garlic cloves, minced
• 2 teaspoons orange zest
• 2 3 spring onions white and green parts, thinly chopped
• 3 smoked sausages of your choice, casing removed and cut in 1/2 inch rounds(optional)
• 3 tablespoons olive oil, divided
• 6 radishes, washed and thinly sliced
• Kosher salt and freshly ground black pepper

See Full Recipe at Food52