Salt-Roasted Turnips with Goat Cheese and Greens

  • Serves

    serves 6-8


Kobe Desramaults uses almost no spices at his Michelin-starred restaurant In de Wulf, located in an isolated corner of Belgium. Here he relies on salt roasting to make these turnips, served on a bed of creamy goat cheese, buttery and tender.


  • 7 12 cups coarse kosher salt
  • 7 egg whites, lightly beaten
  • 3 lb. (about 8) small turnips, scrubbed
  • 8 oz. plain goat cheese, softened
  • 14 cup whole milk
  • 2 tbsp. honey
  • Maldon flake sea salt, to taste
  • 2 cups mixed greens or herbs, such as chervil, mint, or watercress
  • 2 tbsp. hazelnut oil
  • 12 tbsp. hazelnut oil
  • Freshly ground black pepper, to taste


Step 1

Heat oven to 350°. Using your hands, mix salt and egg whites in a bowl until combined. Spread a quarter of the mixture in a 9"x13" baking dish; nestle turnips into salt. Pack remaining salt mixture around turnips, encasing them completely; bake until turnips are tender when pierced with a knife, 30–35 minutes. Let turnips cool for 10 minutes, then crack salt crust open and remove turnips; quarter each turnip and set aside. Stir goat cheese, milk, honey, and sea salt in a bowl. Divide cheese mixture between plates and arrange turnips over top. Toss greens, hazelnut oil, vinegar, sea salt, and pepper in a bowl; sprinkle over turnips.

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