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Turnip Carpaccio

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Turnip Carpaccio

The perfect turnip carpaccio recipe with a picture and simple step-by-step instructions.

  • 2 May beets (Navetten)
  • 6 Radish
  • 1 Spring onion
  • Parsely
  • Parmesan
  • 3 tbsp Rapeseed oil
  • 2 tbsp Bianco balsamic vinegar
  • 1 tbsp Freshly squeezed lemon juice
  • 1 tsp Honey mustard
  • Salt
  • Pepper from the grinder
  1. Cut the peeled May turnips and the radishes into thin slices with the kitchen slicer. Cut the spring onions into rings, chop the parsley. Arrange on a plate.
  2. Prepare a marinade from rapeseed oil, balsamic vinegar, lemon juice, honey mustard and salt and sprinkle everything with it. Grate the Parmesan shavings and sprinkle with freshly ground pepper.
Dinner
European
turnip carpaccio

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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