Fire-Roasted Hakurei Turnips

Red Miso and Citrus Dressing, Candied Kumquats, Bronze Fennel

Chef Seth Temple of Le Chat Noir | New Orleans

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Adapted by StarChefs | september 2022

INGREDIENTS:

Candied Kumquats:
Yield: 10 servings
2 cups sugar
1 stick cinnamon
3 cups halved kumquats, seeds removed

Miso Dressing:
Yield: 1 ½ quarts
40 grams grated ginger
40 grams grated garlic
453 grams red miso
226 grams sambal
400 grams orange juice
120 grams lemon juice
120 grams lime juice
100 grams grapeseed oil

To Assemble and Serve:
Yield: 1 serving
8 medium-sized turnips, rinsed thoroughly in an ice bath
6 to 7 fronds bronze fennel

METHOD:

For the Candied Kumquats:
In a 2-quart saucepot, mix to combine sugar, cinnamon, and 1 cup water. Heat, stirring occasionally, until sugar dissolves. In a nonreactive container, pour syrup over kumquats. Let steep 24 hours. Strain, separately reserving the kumquats and the candying liquid. 

For the Miso Dressing:
In a large mixing bowl, combine ginger, garlic, miso, and sambal. Mix to create a paste. Stir in citrus juices and 180 grams reserved Candied Kumquat liquid. Add oil and whisk until emulsified. 

To Assemble and Serve:
Prepare a charcoal grill, creating a 1 ½-to-2-inch coal bed. Heat until coals are glowing red, stirring to clear of any ash. Place turnips in a grill basket and set it directly on the coals. Grill until bases are nicely charred, greens are crispy, but inside remains al dente. Transfer turnips to a medium-sized mixing bowl. Toss with 2 to 3 ounces Miso Dressing. Arrange dressed turnips on a serving plate, then top with bronze fennel and 10 to 15 Candied Kumquat halves.

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