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

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