Turnip, cheddar and quince rose

Turnip, cheddar and quince rose

This turnip, cheddar and quince rose makes a beautiful vegetarian starter. It’s easy to make and showcases an often-forgotten vegetable that deserves far more attention.

Turnip, cheddar and quince rose

Browse more delicious vegetarian Christmas recipes.

  • Serves icon Serves 1
  • Time icon Hands-on time 20 min, plus soaking. Oven time 25 min

This turnip, cheddar and quince rose makes a beautiful vegetarian starter. It’s easy to make and showcases an often-forgotten vegetable that deserves far more attention.

Browse more delicious vegetarian Christmas recipes.

Nutrition: per serving

Calories
161kcals
Fat
10.7g (4.7g saturated)
Protein
11.2g
Carbohydrates
4.1g (2.5g sugars)
Fibre
1.8g
Salt
0.4g

Ingredients

  • 1 turnip, peeled and very finely sliced (use a mandoline if you have one)
  • 1 medium free-range egg
  • 1 heaped tsp crème fraîche
  • 10g cheddar, finely grated
  • 2 thyme sprigs, leaves picked
  • 1 tsp membrillo (quince paste)

You’ll also need

  • 11cm crumpet ring or egg ring

Useful to have

  • Mandoline
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Put the turnip slices in a bowl and cover with boiling water from the kettle. Leave to soften for 10 minutes. Line the crumpet/egg ring with a piece of baking paper that comes up and over the edges of the ring, then sit it on a baking tray. In a small bowl, whisk together the egg, crème fraîche and cheese. Season with salt and pepper, add half the thyme and set aside.
  2. Heat the oven to 160°C fan/gas 4. Drain the turnip slices, season with a pinch of salt, then lay them out in a line, with each half overlapping the previous slice. Thinly spread the quince paste over the length of the slices. Pour the egg mixture into the lined ring. Slowly roll up the slices of turnip to create a cylinder shape. This can be a bit fiddly, but it’s fine if you take it slow – just try to start the roll as tight as possible.
  3. Sit the roll on its flat end in the egg mixture – it should slightly unfurl and create a rose shape. Scatter over the remaining thyme, then bake for 20-25 minutes until set and a light golden brown.

Nutrition

Calories
161kcals
Fat
10.7g (4.7g saturated)
Protein
11.2g
Carbohydrates
4.1g (2.5g sugars)
Fibre
1.8g
Salt
0.4g

delicious. tips

  1. You can easily up the quantities of this recipe to make multiple roses.

  2. Chill the cooked rose for up to 3 days or freeze for up to a month. Defrost, then reheat in a low oven.

Buy ingredients online

Recipe By

Emily Gussin

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Vegetarian tart recipes

Cheese and thyme potato tart

Donal Skehan’s vegetarian tart recipe is just as good served...

Save recipe icon Save recipe icon Save recipe

Christmas trimmings, sides and sauces

Caramelised turnip purée

Take your roast dinner up a notch with a spoonful...

Save recipe icon Save recipe icon Save recipe

Savoury tarts

Baba ghanoush tarts

Baba ghanoush tarts are for you if smoky, garlicky dips...

Save recipe icon Save recipe icon Save recipe

Leek recipes

Cheat’s leek and blue cheese filo tartlets

You can try this impressive-looking cheesy vegetarian tart recipe with...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.