May turnips on cabbage cream with dandelion
This vegan spring dish pairs glazed May turnips with creamy pointed cabbage. Kikkoman Sushi Sauce adds a savoury-sweet note, while Kikkoman Seasoning for Sushi Rice rounds off the dish.
Ingredients
For the paprika oil:
For the pointed cabbage cream:
For the May turnips:
For the croutons:
Also:
- Turnips: approx. 140 g
- Cream: approx. 120 g
- Croutons: approx. 50 g
- Dandelion: approx. 20 g
- Oil: approx. 10 g
Preparation
Step 1
For the paprika oil, gently fry the garlic, ginger and paprika in a pan with a little oil for 3–4 minutes. Add the remaining oil and heat to approx. 100 °C. Leave to cool, then pass through a very fine sieve or muslin cloth.
Step 2
For the pointed cabbage cream, sweat the cabbage, celery, shallots and juniper berries in the oil in a pan for 4–5 minutes without colouring. Add the stock and salt, cover and cook for about 20 minutes until very soft. Process with the parsley in a blender to a very smooth cream, then pass through a fine sieve.
Step 3
For the May turnips, heat the oil in a pan and sweat the turnips for 2–3 minutes. Deglaze with the stock and cook for about 10 minutes until al dente. Coat with the Kikkoman Sushi Sauce.
Step 4
For the croutons, heat the oil in a pan to 160 °C and fry the bread for 3–4 minutes until crisp, tossing occasionally. Season with salt.
Step 5
To serve, briefly marinate the sliced May turnips with the Kikkoman Seasoning for Sushi Rice. Spoon the pointed cabbage cream and paprika oil onto plates. Arrange both turnip preparations and the croutons on top. Serve garnished with the dandelion and a drizzle of Kikkoman Seasoning for Sushi Rice.
Tip
For a more intense green colour, blanch the outer cabbage leaves separately with a little bicarbonate of soda and add when blending.
Instead of May turnips try kohrabi, parsnip or celeriac.
Recipe-ID: F1157
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