Turnip and beef. It is a combination as children we would I’m
sure have had a huge moan over. But this is a combination bigger than the sum
of it’s parts.
Turnip has a surprising umami-ness about
it. Especially evident when it is
mandolined and dry cooked in the oven until crisp. It tastes very truffley when done this way
(and looks very truffley too by chance).
When pureed, turnip takes on a sweetness not evident in it’s raw
state. I use full fat milk and a little
butter for a lovely richness.
Pairing these two turnip preparations with beef capaccio or simply thinly sliced raw good quality beef (I used
South African eye fillet) along with salt, pepper and good quality truffle oil, the combination is simply gorgeous.
A decent way to highlight why umami is that fifth taste which you otherwise cannot quite define.
Yum. Entree heaven and a lesson in absolute simplicity.
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