Turnip braised with redcurrant

The redcurrant gives the turnip a beautiful colour while also imbuing it with a pleasantly tart flavour.

 Turnip braised with redcurrant

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chicken stock







Preparation method

  • Remove the redcurrants from the stems. This is best done using a fork.
  • Put the redcurrants in a pan with four tablespoons of chicken stock and bring gently to the boil.
  • Once the redcurrants are cooked, remove the pan from the heat and push the redcurrants through a sieve. Collect the juice in a bowl.
  • Peel the turnips and cut them into same size and thickness. In the photo they have been cut out with a cutter.
  • Blanch the turnips until al dente and then chill in iced water.
  • Place the redcurrant juice, the chicken stock, and half of the butter in a pan and heat up until the butter has melted.
  • Add the turnips and glaze with the liquid.
  • Once nearly all the liquid has been absorbed, add the rest of the butter to glaze the turnips.

Serving suggestions

  • In a composition with halibut, turbot, skrei, or European hake. 
  • In a composition with duck, pheasant, or pigeon.

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