Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4. To make the salt dough, mix the flour and salt in a bowl and gradually add 300ml water until you have a firm dough. You might not need to use all the water. Divide into 4 and roll the pieces out so they’re big enough to fit around the turnips.Wrap each turnip in the dough so it’s totally encased.
Put the turnips on a lined baking tray and put in the oven on the middle shelf for 1-1¼ hours until the pastry turns a light biscuit colour. Check that the turnips are tender by pushing a skewer into the middle, the turnip should be soft all the way through. If not, keep cooking and testing until tender. They may take a little longer, depending on how big they are.
To make the sauce, heat 1 tbsp oil in a pan and fry the shallots, garlic and thyme until soft, but don’t allow them to take on any colour.Add the wine and reduce by three quarters, then add the chicken stock and reduce by half.Add the cream, bring to the boil and then reduce until thickened (about 10 minutes), then strain out the shallots, garlic and thyme. Whisk in the grain mustard, then add a squeeze of lemon juice.
When ready to serve, break off the crust from the turnips and carefully take out. Slice and pour the hot mustard sauce over.