The chef gave tips on cooking delicious turnips
In order to reveal unfairly forgotten turnips in the home kitchen in a new way, it is better to abandon the usual boiling, which makes it watery, advised Andrey Fedoseev, brand chef of the Björn restaurant (Moscow).
"A good alternative to boiling would be baking turnips in a salt crust. To do this, mix coarse salt with egg white, cover the whole unpeeled turnip and place it in a hot oven. The salt will draw out excess moisture, and the flesh inside will become dense, sweet and fragrant," explains the expert.
If you boil the turnips for a couple and then punch them in a blender with butter heated to a nutty flavor and caramel color, then you will get a wonderful restaurant-level mashed potatoes for a side dish.
Also, raw turnips can be cut into as thin slices as possible on a mandolin, seasoned with good unrefined oil, apple or wine vinegar, coarse salt and add some fresh herbs or berries (the same currant or lingonberry).
"As a result, you will get an interesting version of carpaccio, which will become a real decoration for any family dinner," explained the brand chef.
Read more in the Izvestia article:
Closer to the ground: what's unusual about chefs cooking root vegetables
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