Gastronomixs

Turnip braised in a butter emulsion

This preparation gives the turnip a rich and full-bodied flavour.

Turnip braised in a butter emulsion

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Ingredients

As needed:

 

turnips

100

g

butter, at room temperature

300

g

water

1

g

xanthan gum

Preparation method

  • Blanch the turnips in water seasoned with salt for four minutes.
  • Cool immediately in iced water.
  • Cut into 2mm slices using a meat slicer or mandolin.
  • Cut out circles with a round cutter.
  • Boil the water and pour over the butter.
  • Use a hand-held blender to mix the xanthan gum through the butter emulsion.
  • Braise the turnip slices in a little of the butter emulsion.
  • Serve immediately.

Serving suggestions

  • In a composition with components of cabbage, carrot, or mustard.
  • In a composition with white fish or veal.

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