Quinoa Corn Timbale, Turnip Confit, Quail Egg, Fried Sage, Demi-Glace

Quinoa Corn Timbale, Turnip Confit, Broccoli Rabe, Shiitake, Fried Sage, Demi-Glace

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

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

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.


Quinoa Corn Timbale, Turnip Confit, Fried Sage, Demi-Glace

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.

Sunrise over the Port of Los Angeles

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




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

10 thoughts on “Quinoa Corn Timbale, Turnip Confit, Quail Egg, Fried Sage, Demi-Glace”

  1. Oh my, what a beautiful dish – this is fine dining at home. One of the things I love about Fall is making demi-glace. First roasting the bone and aromatic vegetables, then making the first stock, and finally on Day 2 reducing it to that stunning dark brown liquid . Oh it is all too wonderful. It fills the house with the most divine perfume. Love it.

  2. Yes, Charlie Trotter is a genius, isn’t he? I got his first cookbook but never got the vegetable cookbook. Silly me, when I read confit I thought they were simmered in duck fat! Much better this way! It’s a beautiful dish. Most of the great chefs are creative people who encourage others to be creative too… bravo. Demi glace on anything makes it better… full flavor without fat.

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