Preparation time
less than 30 mins
Cooking time
over 2 hours
Serves
Serves 2
Dietary
Vegetarian
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the confit turnips
- 500g/1lb 2oz turnips, peeled and thinly sliced on a mandolin
- 500g/1lb 2oz potatoes, peeled and thinly sliced on a mandolin
- 200ml/7fl oz olive oil, to cover
- 2 tsp fresh thyme sprigs
- salt and white pepper
For the consommé
- 2 portobello mushrooms, chopped
- 1 handful dried mixed mushrooms
- 1 shallot, finely chopped
- 1 celery stick, chopped
- 2 fresh tarragon sprigs
- 1 garlic clove, chopped
- 1 tbsp miso paste
- 3–4 tbsp Madeira
- 500ml/18fl oz vegetable stock
- salt and freshly ground black pepper
For the garnish
- 1 turnip, peeled, diced and blanched
- 1 handful wild mushrooms, chopped and fried
- few fresh tarragon sprigs
Method
To make the turnips, preheat the oven to 140C/120C Fan/Gas 1.
Place the turnips and potatoes in a bowl and pour in enough oil just to cover. Season with salt and pepper and toss to mix. Layer into a deep roasting tin, top with the thyme sprigs and top up with olive oil to cover if needed. Cover the mixture with greaseproof paper and place an ovenproof weight on top. Cook in the oven for 2 hours until the vegetables are cooked through.
To make the consommé, bring all of the ingredients to the boil in a saucepan and simmer for 1 hour. Season with salt and pepper and strain slowly through muslin into a clean bowl.
To serve, pour the mushroom consommé into warmed bowls and garnish with the turnip, wild mushrooms and tarragon sprigs. Serve with the confit turnips.
