Confit turnips with mushroom consommé

 

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 2

Dietary
Vegetarian


By Matt Tebbutt
From 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
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