• Porcini-Turnips-w-Soy-Sauce-Demi-Glaze-

  • Porcini Turnips with Soy Sauce Demi-Glace

    Ingredients

    For the turnips

    10 servings

    • Ingredients
      Amount
    • Purple top turnips
      10 each
    • Dried whole porcini
      85 grams
    • Kosher salt
      28.5 grams
    • Fresh ground pepper
      10 grams
    • Extra virgin olive oil
      As needed

    For the blanched baby vegetables

    • Ingredients
      Amount
    • Baby carrot with tops
      285 grams
    • Patty pans
      300 gram
    • Baby zucchini
      300 gram
    • Kosher salt
      56 grams
    • Fresh Black Pepper
      28 grams
    • Olive oil
      1,140 grams
    • Fine herbs, chopped
      50 grams

    For the soy sauce demi-glace

    • Ingredients
      Amount
    • Eggplant
      680 grams
    • Cauliflower
      720 gram
    • Celery
      80 grams
    • Carrots
      240 grams
    • Beets
      160 grams
    • Shitake mushrooms
      114 grams
    • Celery root
      320 grams
    • Broccoli
      160 grams
    • Onion
      200 grams
    • Garlic
      96 grams
    • Tomato paste
      16 grams
    • Kombu
      16 grams
    • Olive oil
      160 grams
    • Water
      4,000 grams
    • Soy sauce
      100 grams

    Method

    For the turnips

    1. Cut the top and bottom off of the turnip and use a 4-inch ring mold to cut it into a steak. The steaks should be about 2.5 inches thick.
    2. Grind the porcini in a spice grinder until it’s a fine powder.
    3. Toss the turnips with olive oil, porcini powder, salt and pepper. 
    4. Place the turnips in a hotel pan, cover with foil, and bake in a 300° degree oven for about 60 – 70 minutes until tender. Let cool. Just before service, and heat in a 400° degree oven until caramelized.

    For the blanched baby vegetables

    1. Cut carrots in half long ways. Blanch the carrots for 4-5 minutes in salted water, remove and shock in ice water.
    2. Cut the patty pans and baby zucchini in half top to bottom. Blanch the patty pans and zucchini for 2-3 minutes in salted water and shock in ice water.
    3. When the vegetables are cooled, remove and place them on a rack to dry.
    4. Heat a sauté pan, and add the olive oil. Add the carrots and sauté until they have become lightly caramelized, about 2 minutes. Add the patty pans and zucchini, and season with salt and pepper. Just before plating, toss with the fine herbs.

    For the soy sauce demi-glace

    1. Shred all of the vegetables and Kombu in a food processor, and toss with tomato paste and olive oil.
    2. Place the shredded vegetable mixture on sheet pans. Roast for 60 minutes until golden brown, stirring every 20 minutes and taking care that they don’t burn. The key to making a flavorful sauce is properly roasting the vegetables.
    3. Place the sheet pans on the stove top, and add enough water to cover the vegetables. Bring to a boil and turn back to a simmer, scraping off the caramelized bits from the bottom of the pan. Add the soy sauce, and simmer the sauce overnight on low.
    4. The next morning, puree the sauce in a blender until smooth. Strain.
    5.  Plate the turnips and blanched baby vegetables drizzled with the demi-glace and serve.