John Myers
May Turnips – All Sorts
The perfect may turnips – all sorts recipe with a picture and simple step-by-step instructions.
- 6 May turnips
- 100 g Goat cream cheese
- 200 g Cream
- 100 ml Milk
- 100 ml White wine
- Salt pepper
- Nutmeg
- 1 tsp Sunflower oil
- 500 g Tagliatelle
- Wash, clean, peel and cut the May turnips. Wash the leaves of the May turnips and cut into fine strips.
- Heat the oil in a pan and sweat the beetroot cubes in it. Deglaze with cream, milk and white wine, dissolve the goat cheese in it and let it simmer gently for about 10 minutes.
- Add the turnip greens and reduce the whole thing to the desired consistency. Season with salt, pepper and nutmeg.
- Cook the ribbon noodles in plenty of salted water until they are firm to the bite.
- Distribute the ribbon noodles evenly on preheated plates and pour all kinds of May turnips over them.
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