Yesterday, Altura sous chef Tiffany Boroughs relished in learning from the best to marrying Northwest ingredients with Italian cuisine. Today, she provides a recipe with an Italian twist. Boroughs also offers vegetarian friendly substitutions. "I like to make it with chicken stock just so that it has a little body to it, but it can be made with vegetable stock or even just water," said Boroughs. Her Turnip and Verjus soup with Turnip Agrodolce and Turnip Greens "Pesto" uses all parts of the turnip from leaf to root, a surefire way to appreciate an underrated tuber. Iron Chef, anyone?
Photo provided by Tiffany Boroughs
3 cups baby white turnips (with greens) about 2 bunches, peeled, quartered. Remove, wash, and reserve greens
1 small Yukon Gold potato, large dice
1 large shallot, sliced
2 Tbls butter or Extra Virgin olive oil for cooking
3 cups chicken stock, vegetable stock or water
1 tsp kosher salt or to taste
1/4 C Verjus (Fusion Verjus Rouge is a good brand)
2 Tbls butter for blending (Notes: Yogurt can be substituted for butter)
In a medium saucepot, sweat shallots in butter or olive oil on medium heat. Season with kosher salt. Continue to sweat without browning until tender, about five minutes.
Add the diced potato and continue to sweat another five minutes.
Add the quartered turnips and chicken stock. Bring to a simmer and cook until potatoes and turnips are tender, about 15 minutes.
Remove from heat. While still warm, blend the mixture with Verjus and remaining 2 tablespoons butter until very smooth, about 45 seconds.
Pass through a chinois, or fine mesh sieve.
Check seasoning for salt.
6 baby white turnips (about one bunch), peeled and cut into 6 wedges, greens removed and reserved for other recipes
1 Tbsp Extra Virgin Olive oil
1/4 C Banyuls, red wine or champagne vinegar
1/4 C granulated sugar
1/4 tsp kosher salt
Pinch freshly ground black pepper
1 Tbsp butter
In a medium saute pan on medium high heat, add olive oil and coat pan evenly.
Add turnips and season with salt and black pepper.
Toss the turnips in the hot olive oil, then let them cook without stirring, to brown on one side, 4-5 minutes.
Add butter and after it melts and browns, toss the turnips and turn the heat down to medium.
Dust the turnips and the pan with the sugar, letting it cook in the butter for about one minute, being sure not to let it burn. You want a layer of caramelized turnip and sugar on the pan.
Add the vinegar and using a wooden spoon, scrape the caramelized bits off the pan, dissolving them in the vinegar. If it becomes too reduced, add a ladle of water.
Let the turnips simmer until the sauce is reduced, glazing the turnips.
This can be kept at room temperature until needed.
Roasted Turnip Green "Pesto"
1-2 bunch turnip greens, washed, dried and cut in half
2 Tbls Extra Virgin Olive oil
Kosher salt, black pepper
1 clove garlic, sliced
1/4 C parsley
Pinch red pepper flake
Zest of 1 lemon, microplaned
1/4 C Extra Virgin Olive Oil
Optional: 1 anchovy fillet
Preheat oven to 400 degrees.
Meanwhile, lay turnip greens and sliced garlic on a sheet tray and drizzle with 2 tablespoons olive oil, 2 pinches kosher salt and a few grinds of pepper.
Toss the greens and garlic until coated.
Roast in the oven until greens begin to sizzle and brown, about 5 minutes. Stir and continue to cook another 5 minutes, or until cooked through.
Remove from the oven and cool to room temperature.
On a large cutting board, chop together the greens, parsley, chili flake, lemon zest (and optional anchovy fillet) until fine and resembles a pesto consistency.
Scoop into a small bowl and cover with 1/4 cup of Extra Virgin olive oil. Stir and check seasoning for salt.
Garnish soup with a dollop of agrodolce, turnip green pesto, and toasted breadcrumbs. Enjoy!