Clare Smyth - Turnip rose recipe

2026.05.29

METHOD

PURPLE TOP TURNIP

2 Purple Top Turnips

5 Nutmeg Salt to Taste

400ml Goat Milk

Peel the turnip and cut the cheeks off, as if you were cutting an apple. Slice half-moon shapes at 2/3 mm thickness using a mandolin.

Crush nutmeg and wrap in muslin, add salt for seasoning and tie. Warm milk on the stove with the nutmeg muslin inside.

Poach the turnip slices in the milk (Do not let milk boil). Cool down turnips slices in remaining seasoned iced milk.

TURNIP TOP PESTO

50g Turnip Top

20g Chives 20g Chervil

20g Basil

20g Rocket

150g Oil

3g Roasted Garlic Puree

20g Roasted chopped walnuts

TT Barolo Vinegar Salt To Taste Place the herbs and garlic in a Vitamix.

Add the oil and blend until smooth. Fold in chopped walnuts. Season with the vinegar and salt and transfer to a container and store in the fridge until required.

TURNIPS IN SALT CRUST

150g salt

500g T45 flour

200 g Water

2 Egg whites

2n Purple Top Turnips Brown butter to taste

STEP 1 - Make the salt crust. Mix in the kitchen aid all ingredients with the dough hook. Mix until it comes together.

STEP 2 Preheat the oven to 160 C Roll the dough out to the thickness of a £1 coin. Put the turnips in the middle and draw the edges up to form a bag. Bake on a tray for 1.5 hours After cook, peel and with a fork crash to create almost a crash potato texture Mix with brown butter and seasoning to test Reserve for later

GOATS CURD SAUCE

1000g Chicken stock

50g Shallots

2 Cloves Garlic

25g Thyme

2 White Peppercorns

500g Milk

500g Cream

500g Goat’s curd

250g Goat’s Cheese

Place a medium saucepan on the stove containing the stock, shallots, garlic, peppercorns and thyme together and reduce by half with a pinch of salt. Then add the milk, cream, goat’s curd and goat’s cheese then reduce by half again. When reduced to the right consistency, pass through a fine chinois. Add salt to taste if needed, transfer to a container and reserve in the fridge until required.

GOATS CURD

100g Thick Goat’s Curd Nutmeg to taste

1g Salt Page | 2 In a bowl mix all together and reserve in the fridge until needed.

ASSEMBLY

1 Turnip Rose

10g Salt Crust Turnip

50g Turnip pesto 3

00ml Goats curd sauce

50g Seasoned Goats curd

10 Baby turnip leaves

1 Clove garlic

Place a small sauté pan on the stove, once the pan is warm add some brown butter. Then add the baby turnip leaves and stir with the garlic clove on a fork and set onto a tray lined with a c-fold. Warm salt crust turnip in a small pan. Then place in the middle of the plate. Followed by pesto and the nutmeg seasoned goat’s curd. Glaze the rose with the sauce and add 3 dots of the seasoned goat’s curd in between the turnip rose petals. Walnut oil over the top of the rose, and place on top of the garnish in the centre of the plate. Nutmeg grinder when served at the table.