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 1⁄2 cups coarse kosher salt
- 7 egg whites, lightly beaten
- 3 lb. (about 8) small turnips, scrubbed
- 8 oz. plain goat cheese, softened
- 1⁄4 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
- 1⁄2 tbsp. hazelnut oil
- Freshly ground black pepper, to taste
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.