• 200g turnip
  • oat milk
  • thyme
  • black cumin seed oil
  • 40g raw buckwheat
  • canola oil
  • 20g elderberry capers
  • 8g poppyseed oil
  • 4g plum vinegar
  • wild herbs and edible flowers


  1. Peel and cut the turnip into discs 1cm thick.
  2. Cook the turnip discs for 25 min at 85°C oat milk with some salt and thyme.
  3. Once cooked, place in the oven and roast with black cumin seed oil until it becomes golden brown and crisp.
  4. Fry the whole buckwheat in canola oil until crispy and then place on kitchen paper to drain the excess oil.
  5. Marinate the elderberry capers with 2g salt for 48 hours.
  6. Then dress the elderberry capers with the plum vinegar and poppyseed oil.


  1. Place the turnip onto a plate.
  2. Add the elderberry capers and their dressing.
  3. Place some popped buckwheat on top.
  4. Garnish with fresh herbs and flowers.

Recipe courtesy of Theodor Falser of Michelin-starred Johannesstube in South Tyrol.

Theodor Falser Chef Feature.