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Porcini Dusted Turnips With Soy Sauce Demi Glaze

Image for Porcini Dusted Turnips With Soy Sauce Demi Glaze
plate

Yield

Yield: 10

kikkoman products used:

ingredients

10 purple top turnips          
85 grams dried whole porcini          
28.5 grams Kosher salt         
10 grams fresh ground pepper            
Extra virgin olive oil
 

Blanched Baby Vegetables
Yield:  10, 200 gram portions
285 grams baby carrot with tops
300 gram patty pans squash
300 grams baby zucchini
56 grams Kosher salt
28 grams fresh black pepper
1,140 grams olive oil
50 grams fine herbs, chopped
 

Soy Sauce Demi Glaze
Yield:  64 fl oz.
680 grams eggplant
720 gram cauliflower
80 grams celery
240 grams carrots
160 grams beets
114 grams shitake mushroom
320 grams celery root
160 grams broccoli
200 grams onion
96 grams garlic
16 grams tomato paste
16 grams kombu
160 grams olive oil
4000 grams water
100 grams Kikkoman Soy Sauce

directions

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

 
Blanched Baby Vegetables

  1. Cut carrots in half the long way
  2. Cut the patty pans squash and baby zucchini in half top to bottom
  3. Blanch carrots for 4-5 minutes in salted water and shock in ice water
  4. Blanch the patty pans and zucchini for 2-3 minutes in salted water and shock in ice water
  5. When vegetables are cooled, remove and place on a rack to dry
  6. Heat a sauté pan. Add olive oil and carrots. When carrots become lightly caramelized (about 2 minutes) add the patty pans squash and zucchini, season with salt and pepper.

 
Soy Sauce Demi Glaze

  1. Shave all of the vegetables and kombu in the Robot Coupe and toss with tomato paste and olive oil
  2. Place on sheet pans and roast in the oven until golden brown. The key to this sauce is properly roasting the vegetables. It should take about 60 minutes to roast, stirring every 20 minutes. If the vegetables are burned, the sauce is ruined before it starts. Place the vegetables in the kettle.
  3. Place the sheet pans on the stove, add water and scrape off the caramelized vegetables to add more flavor to the sauce
  4. Cover vegetables with water and bring to a boil and then reduce to a simmer
  5. Add soy sauce and simmer sauce overnight on low
  6. The next morning, puree the sauce in the blender (don’t use a stick blender because it will not be smooth enough)
  7. Strain through China Cap (not the fine Chinois because it will remove too much of the pureed vegetables)

    
Credit Chef David Kuzma, Yale University

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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