Braised turnips with currant, tempranillo, gomasio and Mustard Cress

(For 4 portions)

• 2 bones of small spring turnips
• 1 small bowl of currants
• strong dash of red Tempranillo wine
• cup of Mustard Cress
• Gomasio mix - Verstegen
• water
• olive oil from Iluigi
• black pepper mill - Verstegen
• coarse sea salt mill - Verstegen

Turnips:

• Cut off the greenery from each turnip to about 3 cm above the turnip.
• Next, peel 10 turnips and cut in half so that each piece also has some green.
• Take a stew, add a dash of olive oil and place the turnips next to each other.
• Moisten with some water and season with sea salt. Stew under a lid until water has completely evaporated.
• Now season with some gomasio and then fry lightly on both sides until they brown nicely.

Sauce:

• Take 4 more turnips and peel them.
• Cut into pieces. Take a stew with a dash of olive oil, half of the redcurrants and moisten with red wine until submerged. Season with some sea salt and black pepper. Cook gently under the lid.
• At cooking time, mix everything with a blender to a smooth sauce. (possibly add extra wine)

To finish off:

• Place the hot sauce in the center of each plate, divide 5 half turnips each time and finish with a few drops of olive oil, some redcurrants and the cress.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 20 minutes 
Techniques: veggies, fruit
Plate: Wild Sage Bowl