- Ingredients
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Ingredients from A to Z
The ingredient overview shows you which recipes use a given product. From everyday home cooking basics to less common additions from world cuisines, each entry comes with the dishes it suits.
Browse ingredients alphabetically, or search for a specific one straight away. It comes in handy when you want to use up what you have at home, or when you are curious how a new ingredient is used in cooking.
Turnip
Turnip (Brassica napus) is a root vegetable from the brassica family, similar in appearance to kohlrabi or swede. It has light, yellowish or white flesh with a mildly bitter, earthy flavour. It is most commonly boiled, braised, or roasted, making it an excellent addition to soups, stews, and as a side dish in place of potatoes. It can also be eaten raw, grated into salads. For centuries, it was a staple of European diets, especially in leaner times. It is rich in vitamin C, fibre, and minerals. In British cuisine, turnip is a traditional accompaniment to haggis.
Tzatziki
Tzatziki is a traditional Greek sauce or dip made from thick strained yoghurt, grated cucumber, garlic, olive oil, and fresh dill or mint. The result is a refreshing, creamy, and mildly tangy condiment with a pronounced garlic flavour. In Greek and broader Mediterranean cuisine, it is served as a side dish with grilled meats, particularly gyros and souvlaki, as a dip with flatbread such as pitta, or as part of a meze spread. It can also be used as a wrap dressing or as a lighter alternative to mayonnaise in salad dressings. Thanks to its yoghurt base, tzatziki is a lighter option compared to cream-based dips.
