Royal of turnip with Kyona mustard cress.
Wild Cooking recipe - Winter Edition 2021
Recipe for 4 persons
Preparation time: 30 minutes
Recommended drink: CORNET Oaked - Brewery De Hoorn
- 4 larger turnips with green
- A few sprigs of chives
- Arqan argan oil
- Apple vinegar
- cup of Kyona mustard Cress - Koppert Cress
- mace powder Verstegen
- black pepper Verstegen
- coarse sea salt Verstegen
Clean and wash the turnips. Keep the most beautiful green leaves. Peel the turnips.
We prepare it further in 3 ways:
Part 1: Grilled discs
Cut 3 slices per person, thickness 1 cm, cut where turnips thickest. Season with salt and pepper and a few drops of argan oil. Grill slowly on both sides. Save for later.
Part 2: Sour threads
Cut some wafer-thin slices from the remaining turnip parts with the help of a mandolin. Then cut fine with a knife into threads. Marinate these in half water, half apple vinegar. Also add some salt and let it rest for 30 minutes.
Part 3: Emulsion
We cut remaining turnip pieces into blocks and cook them in water with a little salt. Add finely chop a few green leaves and cook for another 30 seconds. Then mix turnip with greens and a dash of cooking liquid, add a little mace and a dash of argan oil. Possibly spice extra with pepper and sea salt.
Place 3 hot discs on each plate. Spoon some fresh green turnip emulsion onto each slice. Drain slightly leavened turnip julienne and place a small heap on each slice. Now finish with some finely chopped chives and Kyona mustard cress. Possibly a few more drops of argan oil.
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