Radishes and Turnips with Green Almonds and Almond Cream

Preparation info
  • Serves


    • Difficulty


Appears in

By Peter Gilmore

Published 2010

  • About

This simple vegetable dish is a celebration of the diversity that nature produces in just two ingredients: radishes and turnips. There are about 20 varieties available between them, but here I have used only nine. This dish should be served as an accompaniment to a main course or as a vegetable course as part of a degustation menu.


  • 40 Green Almonds (Late New Season Almonds)
  • 500 ml (17 fl oz/2


Shell the green almonds. Place the kernels in the milk (this will help to keep them white). Cover and refrigerate until required.

Prepare the radishes and turnips. Peel the watermelon radishes and cut into 5 mm (¼