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Pink salt-baked turnips with goats’ cheese and maple-mustard dressing
Serves 4 Starters and mains
Ingredients
- 250g pink Himalayan salt, plus extra to season
- 4 white purple-tipped turnips (total weight 600g)
- 3tbsp plain flour
- 2 large egg whites
- 2 rosemary sprigs
- 4 x 100g rounds of Somerset goats’ cheese
- 1tbsp extra virgin olive oil
For the maple-mustard dressing
- 1tbsp light-coloured wholegrain mustard
- 1tsp Dijon mustard
- 2tsp sweet white condimento vinegar
- 3tbsp maple syrup
- 14tbsp extra virgin olive oil
Method
Preheat the oven to 180C/ 160C F/Gas 4 and lightly oil a baking tray.
Crush the 250g salt in a pestle
and mortar until fine, like icing
sugar. Peel the turnips, except
for the purple skin around the
tops and put on the prepared
baking tray. In a small bowl, mix
the salt with the flour and egg
whites to make a paste, then
use the mixture to smother the
turnips so they are completely
encased. Bake in the oven for 45
minutes until soft when pierced
with a fine skewer.
Meanwhile, for the dressing,
put both mustards in a bowl
and whisk in the vinegar and
maple syrup. Add the oil, 1tbsp
at a time, whisking between
each addition until the mixture
thickens and emulsifies. Crush
a few extra salt crystals and use
to season, along with freshly
ground black pepper.
Heat the grill to high and fit a rack approx. 13cm from the heat source. Line a baking tray with baking paper.
Cut the cheese rounds in
half and place on the prepared
tray, cut-side up. Spoon a little
oil over each and season
with freshly ground black
pepper, then grill for around
3 minutes until golden and
bubbling. Remove the turnips
from the oven.
Break the hardened salt crust
open at the table to expose
the turnips and serve with the
dressing and grilled cheeses.
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