Braised turnips with currant, tempranillo, gomasio and Mustard Cress


(For 4 portions)

  • 2 bones of small spring turnips
  • 1 small bowl of currants
  • strong dash of red Tempranillo wine
  • cup of Mustard Cress
  • Gomasio mix - Verstegen
  • water
  • olive oil from Iluigi
  • black pepper mill - Verstegen
  • coarse sea salt mill - Verstegen



  • Cut off the greenery from each turnip to about 3 cm above the turnip.
  • Next, peel 10 turnips and cut in half so that each piece also has some green.
  • Take a stew, add a dash of olive oil and place the turnips next to each other.
  • Moisten with some water and season with sea salt. Stew under a lid until water has completely evaporated.
  • Now season with some gomasio and then fry lightly on both sides until they brown nicely.


  • Take 4 more turnips and peel them.
  • Cut into pieces. Take a stew with a dash of olive oil, half of the redcurrants and moisten with red wine until submerged. Season with some sea salt and black pepper. Cook gently under the lid.
  • At cooking time, mix everything with a blender to a smooth sauce. (possibly add extra wine)

To finish off:

  • Place the hot sauce in the center of each plate, divide 5 half turnips each time and finish with a few drops of olive oil, some redcurrants and the cress.

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

Preparation time: 20 minutes 
Techniques: veggies, fruit
Plate: Wild Sage Bowl

Wild Cooking E-Book

Frank Fol – The Vegetables Chef®


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