Hakurei Turnips

SAVORY

Feb 19

Szechuan Chiles, Labneh, Tofu, Persimmons, Lemon Balm

Chef Pablo Zitzmann of Zitz Sum | Miami
Yield: 1 serving

INGREDIENTS:

Turnips:
Salt
1 bunch Hakurei or baby turnips, vertically halved

Málà Vinaigrette:
55.5 grams Kikkoman sesame oil
63 grams white sugar
100 grams chopped garlic
80 grams grated ginger
18 grams ground Szechuan peppercorns
80 grams Kikkoman soy sauce
200 grams chinkiang vinegar
40 grams chile crisp

Whipped Labneh Tofu:
180 grams firm tofu, drained and patted dry
60 grams labneh
6 grams yuzu salt
55 grams extra virgin olive oil
10 grams Kikkoman sesame oil

To Assemble and Serve:
Salt
Freshly ground green Szechuan peppercorns
Sliced chives
Thinly sliced persimmons
Extra virgin olive oil
Fresh Origins micro lemon balm
Shaved raw turnips

METHOD:

For the Turnips:
In salted boiling water, blanch turnips approximately 2 minutes. Using a cake tester or the tip of a knife, test for doneness. (They should be al dente.) Immediately shock turnips in ice water bath and transfer to a sheet tray lined with paper towels. Dry the turnips well; reserve.

For the Málà Vinaigrette:
In a saucepot, heat sesame oil. Add sugar and melt. Bring to a simmer and continue to cook until oil reaches 235°F. Slowly add garlic, ginger, and Szechuan and whisk carefully. Cook 3 minutes until garlic is caramelized. Lower the heat, add soy sauce, vinegar, and 65 grams water and whisk until fully incorporated. Bring to a simmer and continue to simmer 3 to 4 minutes. Remove from heat, add chile crisp, and let cool at room temperature.

For the Whipped Labneh Tofu:
In a Vitamix blender at low speed, blend tofu, labneh, and yuzu salt. Once puréed, increase the speed, add oils, and emulsify. Transfer to a nonreactive container and refrigerate at least 2 hours.

To Assemble and Serve:
Season Turnips with salt and Szechuan. In a hot flat-top or sauté pan, roast Turnips flat-side-down until golden brown. Transfer to a bowl and drizzle with a few tablespoons Málà Vinaigrette and a dash of Whipped Labneh Tofu. Mix, then add chives. Spoon a generous dollop of Whipped Labneh Tofu onto a serving plate and, using the back of the spoon, spread it out evenly through the center of the plate. Place roasted Turnips roasted-side-up, one next to the other. Spoon remaining Málà Vinaigrette over the Turnips. Garnish with persimmons, drizzle with olive oil, and finish with lemon balm and raw turnips.

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