Steamed turnip ravioli
Steamed red turnip ravioli with sheep’s milk pots, quinoa and cranberries
Preparation
Mix the pots with roasted nuts, diced apples, rocket and spices and spread across the slices of red turnip. Shape the ravioli and steam for 3 minutes in the bamboo steamer. Fry the shallot and quinoa and add chicken soup. Add sea salt, pepper and nutmeg to taste. Finally, add the cranberries. Quickly fry the quartered mushrooms in hazelnut oil. Season with sea salt. Make a dressing from the turnip juice, Arbequina olive oil and raspberry vinegar and sprinkle over everything. Garnish with nasturtium.
- 2 cooked red turnips 200 g sheep’s milk pots 2 tbsp roasted nuts
- ½ green apple, finely diced
- Salt, pepper, nutmeg
- 5 rocket leaves, chopped
- 1 shallot, finely diced 50 g quinoa
- 200 g chicken soup (vegetable stock)
- 2 tbsp olive oil
- 100 g dried cranberries
- 50 g red turnip juice 40g Arbequina olive oil
- 2 tbsp raspberry vinegar
- 200 g shitake mushrooms
- 1 tbsp hazelnut oil
- 2 tbsp nasturtium
