Semi-dried and glazed turnip

By first drying the turnips and then braising them in an aromatic stock, they'll absorb all the flavours of the stock.

Semi-dried and glazed turnip

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chicken stock




Preparation method

  • Clean the turnips and cut into the desired shape.
  • Dry the turnips in a drying oven at 70°C for three hours.
  • Braise the semi-dried turnips in the chicken stock and thyme to warm them up.
  • Serve immediately.

Serving suggestions

  • In a composition with cod, skrei (Norwegian arctic cod), halibut, or turbot.
  • In a composition with components of carrot, potato, parsnip, or Jerusalem artichoke.
  • In a composition with veal or lamb.

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