30 minutes
Savor the harmonious blend of earthy turnips glazed in a sweet and savory soy reduction, complemented by creamy mayonnaise and the umami-rich flutter of bonito flakes. This dish presents a delightful interplay of textures and flavors, perfect for an inventive side or a chic appetizer.
Small Thin-Skinned Turnips, cleaned and trimmed
each
Avocado Oil, cold-pressed
tablespoons
tablespoons
tablespoons
tablespoons
tablespoons
Bonito Flakes, dried
to taste
1. Prep
Begin by thoroughly cleaning your small turnips. Trim off any greens and roots, then rinse under cold water and pat dry. Ideally they'll be about the size of a golf ball or smaller, in which case leave them whole. If you only have larger ones, you can cut them into similar sized pieces, you want them to be larger than bite sized to make sure that there's a good contrast between the caramelized exterior and the soft interior. Whisk together 15g soy sauce, 25g brown sugar, and 10g mirin in a small bowl to create the sweet soy glaze.
2. Saute
Heat a large pan over medium heat. Add 30g of avocado oil to the pan. Heat until the oil shimmers, indicating it's ready for the turnips. Carefully place the turnips in the pan with a pinch of salt. Cook for at least 15 minutes, turning occasionally, until they develop a rich, golden brown color and are tender to the bite. They should be well caramelized on the outside and still very juicy inside.
3. Finishing Ingredients
Once the turnips are caramelized, pour the sweet soy glaze over them, reducing the heat slightly. Allow the sauce to bubble and reduce for a couple of minutes until it thickly coats the turnips. Spread a layer of mayonnaise on the bottom of each serving plate. Arrange the glazed turnips over the mayonnaise. Finally, garnish with a generous sprinkle of bonito flakes.
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