CookEat Recipe
Glazed Turnips, Demi-Glace
Small white turnips shaped from lengthwise quarters, reduced with broth and finished covered in the oven with demi-glace.
Method
Steps
Step 1
Preheat a conventional oven to 160°C. Peel the twelve small white turnips and cut each lengthwise into quarters. Round each quarter into a tapered shape.
Step 2
Put the turnips in a small oven-safe saucepan with half an ounce butter, one teaspoon sugar, half a teaspoon salt and two saltspoons white pepper. Add the two gills of finished white veal stock and simmer until the liquid has reduced by about half, keeping the turnips intact.
Step 3
Measure one gill of finished demi-glace. Prepare just this portion for use according to its linked recipe, loosening with only the little hot unsalted veal broth required; if chilled or thawed, bring the diluted portion to a full rolling boil and check at least 165°F before adding. Lightly mix the ready portion into the turnips.
Step 4
Cover the saucepan and cook at 160°C for about thirty-five minutes, until the turnips are tender and coated in their glossy sauce. Time is a guide; check the actual pieces. Transfer to a hot deep dish and serve.
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