Ingredients: 3 turnips 1 white onion 2 carrots 200g (7 oz) chickpeas 50g or 1/4 cup of sour cream salt and dill to taste
Directions:Clean and boil turnips and carrots. Cube turnips and carrots (about size of cheackpeas), dice onions, and chop the fresh dill. Soak the chickpeas overnight, boil until tender, and drain off water. You may use canned chichpeas instead. Combine vegetables in a large bowl, add sour cream, salt, dill and mix well. |