An Earthy Autumn Meal in a Bowl
Quinoa Corn Timbale, Turnip Confit,
Broccoli Rabe, Shiitake, Quail Egg, Fried Sage, Demi-Glace
This was a definitely a challenge – to create a dish where the unpretentious turnip is the star. Turnip, hmmm. Well, at least I know where to turn. My hero, Chef Charlie Trotter.
He is passionate about vegetables. He’s not selective about the types of vegetables he works with – he loves them all, from the humble ones to the exotic. For that reason, I looked no further than the October chapter of Charlie Trotter’s Vegetables for turnip-inspiration. He writes, “As crimson and amber leaves flutter on the trees, it feels right to trade summer’s abundance for fall’s full flavors. This simple preparation with turnips is a great segue into colder weather dishes.”
Turnip Confit Recipe
To make the turnip confit – peel and quarter 2 medium turnips. Place in a medium saucepan. Add 1/2 c. olive oil, several thyme sprigs, salt and pepper. Add water to barely cover the turnips. Simmer over medium low heat for 40 to 50 minutes until the turnips are tender. Remove from heat and slice into thinner wedges.
Quinoa Corn Timbale Recipe
To make the quinoa corn timbale – sauté a couple sliced scallions with a cup of cooked corn kernels. Season with salt and pepper. Toss with one cup of cooked quinoa.
To compose the dish – place a ring mold in the center of a bowl and fill with the quinoa mixture. Press down to compact the timbale and remove the mold. Surround the timbale with sautéed sliced shiitake mushrooms and steamed seasoned broccoli rabe. Arrange turnip wedges around the vegetables. Spoon demi-glace over the vegetables. Place a fried sage leaf on each turnip wedge. Top the timbale with a sunny-side-up quail egg.
In 1994 the Chef wrote, “The recipes… are only a guide. You can use any or all of a recipe, deviate wherever you like, or indeed substitute ingredients completely if it suits your desires. In fact, you may want to forget about the recipe specifics and use the photographs alone as your inspiration.” Just like Taste With The Eyes. Love him.
Fall Fest is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite Autumn fruits and vegetables. Be sure to check out the Pinterest Board with over 100,000 followers called Let’s Pull Up A Chair! And if this Turnip Confit got you in the mood for all things turnip, you might enjoy taking a peek at other earthy recipes from some fabulous bloggers below…
Feed Me Phoebe: Mashed Turnips with Miso Butter
The Lemon Bowl: Baked Turnip Chips
Purple Cook: Turnip and Tomato Curry, Recipe Reviewed
Domesticate Me: Roasted Root Vegetable Salad with Herbed Goat Cheese
Napa Farmhouse 1885: Easy Roasted Root Vegetables
Red or Green: Roasted Turnip and Parsnip Soup with Toasted Walnuts
Dishing: Roasted Turnips with Parmesan
Taste With The Eyes: Quinoa Corn Timbale, Turnip Confit, Quail Egg, Fried Sage, Demi-Glace
The Sensitive Epicure: Mashed Turnips with Celery Root
Devour: 4 Ways to Cook Turnips
In Jennie’s Kitchen: Turnip Soup
Cooking With Elise: Turnip Farmers Tell All
FN Dish: Turnip Recipes Revisited