Salads
Hogey
Ingredients
- - 2 medium Turnip, julienned
- - 100 g Turnip greens, chopped (1 cup, if available)
- - 2 whole Green chilies, sliced
- - 1 whole Garlic cloves, minced
- - 1 tbsp Vegetable oil
- - 1/2 tsp Salt (to taste)
- - 1 tsp Lemon juice
Method
- Combine the julienned turnip and chopped turnip greens in a bowl.
- Add the chilies and garlic.
- Drizzle with oil and lemon juice, and season with salt.
- Toss well and let sit for 10 minutes to soften slightly before serving.
Introduction: Hogey is a simple turnip and turnip-green salad, popular in rural Bhutan where turnips are a reliable, hardy autumn and winter crop.
Cultural Background: Hogey is a simple turnip and turnip-green salad, popular in rural Bhutan where turnips are a reliable, hardy autumn and winter crop. Lightly fermented or fresh versions exist depending on the household, and it is traditionally eaten as a crisp, tangy accompaniment to rice and meat dishes.
Tips: Slice the turnip thinly for the best texture; a mandoline speeds this up. Letting the salad rest briefly allows the flavours to meld.
Variations: Add a spoonful of crumbled cheese for a creamier version. Lightly ferment the mixture for 1–2 days for a tangier, traditional variation.
Vegetarian/Vegan: Naturally vegan.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Not applicable; served cold or at room temperature.
FAQs:
Q: Can I use only turnip roots without the greens?
A: Yes, though the greens add valuable texture and a slightly bitter contrast.
Q: Is Hogey traditionally fermented?
A: Some regional versions are lightly fermented, but a fresh version is equally authentic.