Poached chargrilled turnip and red chard confit

To make 4 portions

• 2 punnets Mustard Cress                           
• 2 punnets Rucola Cress               
• 600gr parsnips                
• 200gr red chard                              
• 20gr unsalted butter     
• 400ml vegetable stock 
• 1tbsp olive oil                  
• 125gr plain yoghurt                     
• lemon juice from ½ lemon                         
• seasoning

• Bring the vegetable stock to simmer.
• Clean, peel and cut the turnip into quarter, poach them in the simmering vegetable stock.
• Cut the red chard and cook them on a low heat with a drizzle of olive oil and the butter.
• Once cooked, drain and toss the turnips in the olive oil , chargrill them.
• Chop finely one punnet of Mustard and rucola cress and fold in the plain yoghurt, add the lemon juice and season to taste.
• Serve the vegetables with the yogurt dressing and the rest of the freshly cut cress.

Recipe: Franck Pontais