Turnip & Kohlrabi Fondants
Turnip & Kohlrabi Fondants
Servings
3persons
Servings
3persons
Instructions
  1. Prepare brassicas by peeling and cutting in thick slices of appox 1cm. The thicker slices. The longer the cooking.
  2. Use a cutter of your choice or cut neatly into matching sized pieces.
  3. Heat oil and butter in a generous frying pan and place vegetables, taking care not to overlap.
  4. Sizzle, browning gently in the pan until golden on the underside. Turn over and repeat.
  5. Gently pour sufficient boiling water into the pan to reach 1cm deep and leave the turnip and kohlrabi to continue cooking on a medium heat.
  6. Test to check they are tender – they are normally ready when the liquid is barely covering the base of the pan.
Recipe Notes

Supernature Rapeseed Oil

Blackthorn Scottish Sea Salt

Makes over a dozen. Be sure to keep all the trimmings for a tasty vegetable soup.

These can be held warm or successfully reheated the following day.