Food and Travel Magazine | Pink salt-baked turnips with goats’ cheese…
Pink salt-baked turnips with goats’ cheese and maple-mustard dressing
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Ingredients
- 250g pink Himalayan salt, plus extra to season
- 4 white purple-tipped turnips (total weight 600g)
- 3tbsp plain flour
- 2 large egg whites
- 2 rosemary sprigs
- 4 x 100g rounds of Somerset goats’ cheese
- 1tbsp extra virgin olive oil
- 1tbsp light-coloured wholegrain mustard
- 1tsp Dijon mustard
- 2tsp sweet white condimento vinegar
- 3tbsp maple syrup
- 14tbsp extra virgin olive oil
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