Butternut Salad

1. 1

   Grate or process the raw butternut finely (as for carrot salad). If you're using your processor, it would obviously have to be cut into chunks beforehand.

2. 2

   Turn the grated butternut into a mixing bowl, and discard all the rough parts which slipped past your grater or processor or got stuck in the blades.

3. 3

   Sprinkle over the lemon rind, and toss.

4. 4

   Toss well with the lemon or citrus juice. (Don't use an acidic juice such as lemon, except for maybe one squeeze).

5. 5

   Use more or less juice than specified, to taste.

6. 6

   As stated in the intro, my impression was that the supermarket used a little concentrated orange or mixed citrus juice as well -- the salad seems to take very well to a strong citrussy taste.

7. 7

   Leave in a glass or plastic dish with a lid and leave in fridge overnight. If the lid is liquid-proof, turn the container over a couple of times so the citrus juices soak through all the butternut, otherwise, simply turn over the salad a few times.

8. 8

   Serve with any pork dish, whether roasted or casseroled, or as a side dish with any other meats.

No additional tips available.