Porcini Turnips with Soy Demi-Glace

Directions

• FOR THE TURNIPS
• 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.
• Grind the porcini in a spice grinder until it’s a fine powder.
• Toss the turnips with olive oil, porcini powder, salt and pepper.
• 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
• Cut carrots in half long ways. Blanch the carrots for 4-5 minutes in salted water, remove and shock in ice water.
• 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.
• When the vegetables are cooled, remove and place them on a rack to dry.
• 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
• Shred all of the vegetables and Kombu in a food processor, and toss with tomato paste and olive oil.
• 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.
• 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.
• The next morning, puree the sauce in a blender until smooth. Strain.
• Plate the turnips and blanched baby vegetables drizzled with the demi-glace and serve.