Grilled Turnips with Balsamic

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Turnips		2
Stock		to cover
Olive oil		as required
Sauce:
Red wine		50ml
Balsamic vinegar		60ml
Butter		15g
Salt & pepper		as required
Roasted walnuts		as required
Extra virgin olive oil		as required
Cress		as required

Method

Prep

10min

Cook

30min

Peel the turnips and cut into 8 wedges each.

Put the wedges into a pan and cover with the stock. Turn on the heat to medium and cook until soft.

Rub some olive oil on a heated grill tray and cook the turnip wedges on both sides until nicely browned with stripes. Transfer to a serving dish.

Sprinkle lightly with salt & pepper and arrange alongside the roasted walnuts.

Make the sauce:put the wine and vinegar in a pan and simmer to reduce to 2/3 volume.

Add the butter and melt in by shaking to emulsify. This will thicken the sauce. Pour over the turnips at Step 4.

Drizzle the extra virgin olive oil and sprinkle with the cress before serving.

I used organic chicken stock cubes from Kallo for this recipe.

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