Here is a dish that really came from a few different places.  First, was having these beautiful fresh local ingredients from JBG.    Then taking an Asian approach with subtle flavors.  Vegetarian is always something JP and Eloise are trying to have more regularly.  This dish is about 98% vegetarian but could easily be 100% with the change of vegetable stock as oppose to chicken stock which is what I used.  A lot of flavors going on in this dish that really mend together seamlessly.  Nothing too over powering.  This was a huge hit with both JP and Eloise.  I was working with two ingredients that aren't my most favorite kale and turnips.  I like turnips a little more than kale though.  With this dish though I think I could eat a lot of both.  Here's the recipe, hope you enjoy it!


4 scarlet turnips

Miso glaze

1/3 cup of blond miso

3 tbsp of Aji Limo

4 tbsp of mirin

2 tbsp of water

1 egg yolk


Lapsang Souchong Broth

2 cups of rich chicken stock

3 tbsp of lapsang souchong tea

salt to taste


1 bunch of dinosaur kale finely chopped

1 tbsp of finely grated ginger

1 tbsp of finely grated garlic

1 shallot minced

1 tsp of orange zest

1 tbsp of finely chopped cilantro

1 tbsp of finely chopped basil

1/2 cup of chicken stock

2 tbsp of olive oil

1 tbsp of butter

2 pinches of salt


1 red radish shaved

1 watermelon radish shaved

1 patty pan squash shaved


4 oz of brown beech mushrooms

2 tbsp of sesame oil

1 tbsp of butter

salt


1/4 cup of thinly sliced green onions

3 tbsp of sesame seeds


For the turnips,

Place a pot of water on the stove and bring to a boil.  Wash turnips and place in a steal or bamboo steamer and place over the boiling water.  Steam the turnips for 25-30 minutes depending on how big they or until they are tender but not overcooked.  Allow to cool slightly and then peel off the outer skin.  Slice into 1/4 thick pieces. Then you can take a round cookie cutter and make perfect rounds (optional).  Set aside for later.

For the kale,

In a medium pot on medium heat add oil, butter, garlic, shallot,  and ginger.  Sweat for 2 minutes and then add your chopped kale, orange zest, and a pinch of salt.  Cook for another 2 minutes and then add your chicken stock.  Cover the pot and cook for 5 minutes, then take the lid off and cook until the kale is tender and the stock is completely evaporated (5 more minutes).  Adjust the seasoning and then pour the kale mixture onto a sheet pan lined with parchment paper.  Allow to cool.  Then chop the kale mixture finely and fold in chopped basil and cilantro.  Set aside for later.

For the spicy miso,

In a small bowl add miso, aji, mirin, water, and egg yolk.  Mix well with a small whisk until smooth.  Taste and adjust seasoning if needed.  

For the Lapsang broth,

Place a well flavored chicken stock into a small pot.  Bring to a boil and pour in the lapsang souchong tea.  Allow to steep for 5 minutes.  Then adjust the seasoning with salt and strain out the tea.  Keep warm

Preheat oven to 350

To Finish,

With small pastry spatula spread an even thin layer on top of each turnip.  Repeat until all the slices have a thin layer of the miso paste.  Then place in to the oven for 10 minutes.  Meanwhile take a small sauté pan on medium high heat and add sesame oil, butter, and beech mushrooms. Cook for 3-4 minutes and season with a pinch of salt.  Then place the kale mixture in a pan and heat until warm.  In a bowl place the same size round cookie cutter in the place and add a layer of the kale mixture.  Take the turnips out of the oven and garnish them with green onions and toasted sesame seeds.  Place the turnip on top of the kale mixture.  Add a few mushrooms and a slice of each radish and squash.  Then pour the lapsang broth over the raw vegetables and around the bowl (could also do this table side in a tea pot).  Serve and enjoy!



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