This is a recipe that will give you an absolutely incredible turnip scallop – crispy on the outside and fork-tender in the middle. The lightly breaded turnips are breaded and then pan seared in a garlic-infuse (it's made during the process of cooking the other ingredients) oil and then topped with a light, subtle white wine reduction. This is meal that you'll want to show off.

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Turnip ‘Scallops’ de Provence [Vegan, Gluten-Free]

Serves

yields a light meal for two, or an appetizer for 4-6

Ingredients

  • 2 1/2 tablespoons coconut oil
  • 1 scant cup red onion, finely diced
  • 1 1/4 teaspoons garlic, micro-plane grated
  • 3/4 cup dry white wine
  • 2 tablespoon fresh thyme
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest
  • A pinch or two brown sugar
  • 1/4 cup fine cornmeal
  • 1.5 pounds hakurei turnips
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Preparation

  1. Peel the turnips and cut them into 1/2 inch slices.
  2. Sprinkle a little salt and pepper on them and set them aside.
  3. Warm the coconut oil over medium heat until it bubbles and sparkles. Then, add the onion to the coconut oil and cook it, stirring almost continually, for about 8 1/2 minutes.
  4. Add the garlic to the pan and continue to cook it for another minute.
  5. Remove pan from heat and strain the onion-garlic infused oil into a second pan. Set this second pan aside.
  6. Return the first pan, along with the garlic and onions, to heat.
  7. Add the wine, thyme, lemon juice and zest and brown sugar.
  8. Cook this over medium heat for about 10 minutes, stirring every now and then, while allowing it to reduce.
  9. Taste it and add salt as needed.
  10. Turn off heat but cover this to keep it warm.
  11. Pat the turnips dry (they will have sweated some from the salt and pepper), and toss them in the cornmeal, coating them evenly on all sides.
  12. Take the second skillet (the one with the infused oil in it) and bring it to medium heat. Add the turnips, cooking each one for 3 1/2 -4 minutes on each side, until they're golden and crisp all around. You may need to work in batches.
  13. Add the turnips to small serving plates. Allow diners to spoon the herb-onion-white wine sauce over turnips just prior to taking their first bite. If the turnips sit in the sauce too long, the crisp golden bottoms will get a little soggy.


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