Radishes and Turnips with Green Almonds and Almond Cream

Name: Radishes and Turnips with Green Almonds and Almond Cream
Yield: Serves 8
Cuisine: Australia
Ingredients: Almond Cream; 24 Red Marble Onions; 16 Radish Flowers; Fine Sea Salt; 40 Green Almonds (Late New Season Almonds); 24 Society Garlic Flowers; 16 Small Pink Turnips; 8 Hinona Kabu (Long Japanese) Turnips; 8 Large Kabu (White) Turnips; 8 Purple French Breakfast Radishes; 8 Hailstone (White) Radishes; 8 Mantanghong Radishes; 16 Baby Kabu (White) Turnips; 24 Onion Chive Flowers; 150 g (5½ oz) Unsalted Butter; 4 Watermelon Radishes; 12 Cherry Belle Radishes; 500 ml (17 fl oz/2 cups) Milk; 8 French Breakfast Radishes

Preparation info

Serves
8

Difficulty
Easy

Appears in

Quay

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.

Ingredients

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

Oceania
Australia
Sydney
Side dish
Vegetarian
Gluten-free

Method

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