Grilled Turnip Steaks with Béarnaise Sauce.

Grilled Turnip Steaks with Béarnaise Sauce.
© Konrad Limbeck

Grilled Turnip Steaks with Béarnaise Sauce


It's worth firing up the grill for these smoky vegetarian steaks.

1 large or 2 small German turnips, peeled and cut into slices about 1cm thick
250 g butter
1 egg
drizzle Worcester Sauce
1 bunch(es) fresh tarragon, chopped
1 lemon, juiced


  • Heat a barbecue, spreading the glowing coals to one side of the grill. Grill the German turnip slices over the coals on both sides over direct heat until they are dark brown, feel free to blister them.
  • Then place on the other side of the grill (which is not directly over the coals), close the grill lid and cook until tender (ideally at 180°C) for about 20 to 30 minutes. In the meantime prepare the béarnaise.
  • First clarify the butter: put butter in a small pot in the oven at the lowest setting (50°C) and wait until everything has melted and the clear butterfat floats to the top.
  • Carefully drain the butterfat into another container and discard the rest. Bring water to a boil in a pot and place a bowl on top so that it is warmed by the hot steam but does not come into contact with the boiling water.
  • Separate the egg and add the yolk to the hot bowl. Add a dash of water and beat briefly with a whisk until frothy. Then very slowly add the still warm butter, stirring constantly, so that a creamy sauce is formed.
  • Season with the chopped tarragon, Worcestershire sauce and lemon juice. Serve the turnip slices with the sauce and a salad. 

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