Turnip

For some time, turnips were a forgotten vegetable. Now, however, it is back in fashion. They are less fibrous than other root vegetables such as celeriac but still have a lightly sweet, tart, and slightly spicy flavour. The turnip is often confused with the swede (another root vegetable) and the kohlrabi, which is also called a German turnip. Kohlrabi, which is green and grows above ground, is a winter vegetable and much more fibrous than the turnip. By using various techniques, the turnip is easy to use in dishes and can be eaten raw or cooked.
Basic techniques: blanching, steaming, glazing, confiting, stir-frying, stuffing, slicing, smoking, marinating.
Flavour combinations: pork belly, veal cheeks, lamb, scallops, halibut, lobster, crab, fennel, chicory, leeks, cabbage, carrot, avocado, cauliflower, radish, white radish, parsnip, potato.
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Become a memberTurnip and horseradish crème
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Become a memberTurnip confit
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Become a memberSemi-dried and glazed turnip
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Become a memberPickled turnip
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Become a memberTurnip kimchi
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Become a memberTurnip braised with redcurrant
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Become a memberTurnip carpaccio with hazelnut
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Become a memberTurnip braised in a butter emulsion
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Become a memberTurnip salted with smoked salt
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Become a memberTurnip rolls infused with sushi vinegar
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Become a memberPotato and turnip mousseline
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Become a memberTurnip biscuits with cardamom
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