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.

Juniper:

• 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