Short braised Swiss chard with turnip mayonnaise, elderberry syrup, juniper and Vene Cress


(For 4 portions)

  • flounder Swiss chard
  • flounder turnip
  • elderberry syrup
  • juniper - Verstegen
  • Iluigi olive oil
  • Arqan argan oil
  • 1 cup of Vene Cress - Koppert Cress
  • Black pepper - Verstegen
  • Coarse sea salt - Verstegen


Turnip mayo:

  • Peel the turnips and then cut into large pieces. Cook these in water with some salt.
  • Then mix the turnip and a dash of cooking liquid, add a little mace and a dash of argan oil.
  • Possibly season with extra pepper and sea salt. Let cool in the refrigerator.


  • Coarsely crush and chop 2 tablespoons of juniper berries.

Swiss chard:

  • Wash and chop Swiss chard finely into 1 cm pieces, leaf and stem. Stew in a dash of olive oil.
  • Season with black pepper, sea salt and juniper.
  • Add some turnip boiling liquid.
  • Stir well and until crispy without coloring.

To finish off:

  • Place warm Swiss chard on 1 side of the plate.
  • Spoon a spoonful of cold turnip mayo on the other side. Make a hole and fill it with elderberry syrup.
  • Finish with some vene cress.

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

Preparation time: 30 minutes 
Techniques: veggies 
Plate: Wild Grey Bowl

Wild Cooking E-Book

Frank Fol – The Vegetables Chef®


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