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Autumn Farm
Fresh 2006

Chef Michael Harr of Butterfield 9  Washington, DC
Chef Michael Harry

Butterfield 9
600 14th St NW, Washington, DC
(202) 289 8810

Turnip Gateau with Citrus Glaze and Walnut Dust
Chef Michael Harr of Butterfield 9 – Washington, DC
Adapted by StarChefs.com
October 2006

Yield: 4 servings

Ingredients:

    Turnip Gateau:
  • 10 medium-sized turnips, peeled and thinly sliced
  • ¼ cup flavorful olive oil
  • 2 teaspoons salt
  • 2 teaspoons white pepper

    Citrus Glaze:
  • 10 tangerines, juiced and strained
  • 10 oranges, juiced and strained
  • 1 bunch fennel fronds, thinly sliced
  • 2 Tablespoons cold unsalted butter, diced
  • 1 teapoon salt

    Walnut Dust:
  • 1 cup walnuts, cleaned of skins
  • ¼ cup sugar
  • 1 teaspoon salt
  • 1 teaspoon Telicherry peppercorns, ground
  • 1 teaspoon pink peppercorns, ground

Method:
For the Turnip Gateau:
Preheat the oven to 275ºF. Line a terrine or mold with plastic film and spray with a non-stick olive oil spray. Place the thinly sliced turnips in a scalloped pattern over the plastic until you have completed the bottom of the terrine or mold. Drizzle the turnips with olive oil and season with salt and pepper. Complete and finish the terrine mold with the rest of the turnips, seasoning each layers as needed. Once all of the turnips have been added, place another plastic wrap over the terrine or mold and then wrap with aluminum foil. Bake in the oven for 1.5 hours.

Remove the terrine, weigh down, and refrigerate over night.

For the Citrus Glaze:
Place the citrus juice in a sauce pan and bring to a simmer. Strain when the juice is reduced by ¼, place in a new saucepan, add the fennel fronds, and bring to a simmer once more. Remove from the heat and strain once again. Place in a new saucepan and reduce the sauce to half-syrup (the glaze should slightly drip from the spoon). Remove from the heat, add the butter and whisk until it dissolves. Season with salt, if needed.

For the Walnut Dust:
Roast the cleaned walnuts in a 300ºF oven for 10 minutes. Add the sugar to a sauce pan and heat. Bring the sugar to a light caramel. Add the walnuts to the sugar and then turn out onto a non-stick surface. Separate the walnuts and let them cool. Once cool and hard, finely chop the walnuts and season with salt and Telicherry and pink pepper.

To Assemble and Serve:
Cut the turnip gateau into desired shape and heat in the oven until warm. Place a pool of glaze in the center of the plate and sprinkle the walnuts along one side.

 

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