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Yield: 4
servings
Ingredients:
Turnip Gateau:
- 10 medium-sized turnips, peeled and thinly sliced
- ¼ cup flavorful olive oil
- 2 teaspoons salt
- 2 teaspoons white pepper
Citrus Glaze:
- 10 tangerines, juiced and strained
- 10 oranges, juiced and strained
- 1 bunch fennel fronds, thinly sliced
- 2 Tablespoons cold unsalted butter, diced
- 1 teapoon salt
Walnut Dust:
- 1 cup walnuts, cleaned of skins
- ¼ cup sugar
- 1 teaspoon salt
- 1 teaspoon Telicherry peppercorns, ground
- 1 teaspoon pink peppercorns, ground
Method:
For the Turnip Gateau:
Preheat the oven to 275ºF. Line a terrine or mold with
plastic film and spray with a non-stick olive oil spray. Place
the thinly sliced turnips in a scalloped pattern over the
plastic until you have completed the bottom of the terrine
or mold. Drizzle the turnips with olive oil and season with
salt and pepper. Complete and finish the terrine mold with
the rest of the turnips, seasoning each layers as needed.
Once all of the turnips have been added, place another plastic
wrap over the terrine or mold and then wrap with aluminum
foil. Bake in the oven for 1.5 hours.
Remove the terrine, weigh down, and refrigerate
over night.
For the Citrus Glaze:
Place the citrus juice in a sauce pan and bring to a simmer.
Strain when the juice is reduced by ¼, place in a new
saucepan, add the fennel fronds, and bring to a simmer once
more. Remove from the heat and strain once again. Place in
a new saucepan and reduce the sauce to half-syrup (the glaze
should slightly drip from the spoon). Remove from the heat,
add the butter and whisk until it dissolves. Season with salt,
if needed.
For the Walnut Dust:
Roast the cleaned walnuts in a 300ºF oven for 10 minutes.
Add the sugar to a sauce pan and heat. Bring the sugar to
a light caramel. Add the walnuts to the sugar and then turn
out onto a non-stick surface. Separate the walnuts and let
them cool. Once cool and hard, finely chop the walnuts and
season with salt and Telicherry and pink pepper.
To Assemble and Serve:
Cut the turnip gateau into desired shape and heat in the oven
until warm. Place a pool of glaze in the center of the plate
and sprinkle the walnuts along one side.
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