Royal of Turnip with Kyona Mustard Cress, Frank Fol – The Vegetables Chef®

(For 4 portions)

• 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

Turnip:

• 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.

To finish off:

• 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.

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

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