For this recipe, the students in class practice a classic tourné cut, shaping carrots and turnips into elegant oval shapes. At home, you can simply peel and cut the vegetables into bite-sized pieces for a more rustic presentation. Though this recipe doesn’t look like much at first, we all know that sometimes the simplest recipes are the best and these slightly sweet vegetables are a great example.
- 8 pieces carrot tourné
- 8 pieces turnip tourné
- 1-ounce butter
- 1 teaspoon sugar
- 2 fluid ounces chicken stock
- Salt and pepper to taste
Makes 4 servings
- Blanch and shock the vegetables in boiling water until just tender.
- Melt the butter in a sauté pan and add the tournéd carrots and turnips.
- Add the sugar and the chicken stock. Cook over low heat until the liquid is reduced to a glaze. Season with salt and pepper.