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



  • 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

Wild Cooking E-Book

Frank Fol – The Vegetables Chef®


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