Porcini Turnips with Soy Sauce Demi-Glace by Chef David Kuzma

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.