Roasted turnip vinaigrette

The juice from roasted turnips is sweeter than that of raw turnips and makes the perfect basis for a vinaigrette.

Roasted turnip vinaigrette

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!







white soya sauce



sushi vinegar

As needed:


herb oil (see green herbs)

Preparation method

  • Roast the turnips on a barbecue or in the oven at 220°C until cooked through.
  • Run the turnips through the juicer while they're still warm.
  • Bring the juice to the boil and skim off the foam.
  • Strain the juice through a fine cloth until clear.
  • Stir in the sushi vinegar and white soy sauce.

Serving suggestions

  • In a composition with roasted products such as roast vegetables, fish, or poultry.
  • Variation tip: use different oils such as chive oil, thyme oil, or smoked oil.

Previous page