Poppy-Crusted Turnips with Apple-Horseradish Cream, Glazed Beluga Lentils and Dill

01

Ingredients

• 800 g small white turnips with greens if available (about 12), scrubbed, trimmed and halved
• 4 tablespoons extra-virgin olive oil, divided
• 1 teaspoon fine sea salt, divided
• 1/2 teaspoon freshly ground black pepper
• 120 g dry beluga lentils, rinsed
• 500 ml low-sodium vegetable stock
• 1 large shallot, finely diced
• 1 tablespoon pure maple syrup
• 1 tablespoon apple cider vinegar
• 240 ml unsweetened oat cream
• 1 medium tart apple, peeled, cored and diced
• 2 tablespoons prepared horseradish labelled vegan
• 1 tablespoon fresh lemon juice
• 2 tablespoons Dijon mustard
• 1/2 cup panko breadcrumbs
• 3 tablespoons poppy seeds
• 2 tablespoons finely chopped fresh dill, plus small fronds for garnish
• 8 small turnip leaves or baby kale leaves, washed and thoroughly dried

02

Prepare the dish

1. Heat the oven to 220°C (425°F). Toss the turnip halves with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt and the pepper. Arrange cut-side down on a parchment-lined sheet pan and roast for 25 to 30 minutes, until deeply golden underneath and easily pierced at the centre.
2. Meanwhile, combine the rinsed beluga lentils and vegetable stock in a small saucepan. Bring to a gentle boil, reduce to a steady simmer and cook for 20 to 22 minutes, until tender but intact. Drain, reserving 80 ml of the cooking liquid.
3. For the cream, combine the oat cream and diced apple in a second small saucepan. Cover and simmer gently for 12 to 15 minutes, until the apple is completely soft. Blend until satin-smooth, then blend in the horseradish, lemon juice and 1/4 teaspoon salt. Pass through a fine sieve for the smoothest finish and keep warm over very low heat.
4. Warm 1 tablespoon olive oil in a sauté pan over medium heat. Cook the shallot for 3 to 4 minutes without colouring. Add the drained lentils, maple syrup, vinegar and reserved cooking liquid; simmer for 4 to 5 minutes, stirring gently, until the lentils are glossy and the liquid clings to them. Fold in the chopped dill and adjust the seasoning.
5. Mix the panko and poppy seeds in a shallow dish. Brush the roasted cut sides of the turnips with Dijon, press them firmly into the crumb mixture and return them crust-side up to the sheet pan. Drizzle with 1/2 tablespoon olive oil and roast for 7 to 9 minutes, until the crust is crisp.
6. Toss the turnip or kale leaves with the remaining 1 tablespoon olive oil and a small pinch of the remaining salt. Add them to the sheet pan for the final 4 to 5 minutes, watching closely, until crisp at the edges but still green.
7. Taste the apple-horseradish cream and lentils once more. Thin the cream with a teaspoon of warm water if needed so it falls from a spoon in a smooth ribbon, then keep every component warm for immediate plating.