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.
Turnip ‘Scallops’ de Provence [Vegan, Gluten-Free]
yields a light meal for two, or an appetizer for 4-6
- 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
- Peel the turnips and cut them into 1/2 inch slices.
- Sprinkle a little salt and pepper on them and set them aside.
- 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.
- Add the garlic to the pan and continue to cook it for another minute.
- Remove pan from heat and strain the onion-garlic infused oil into a second pan. Set this second pan aside.
- Return the first pan, along with the garlic and onions, to heat.
- Add the wine, thyme, lemon juice and zest and brown sugar.
- Cook this over medium heat for about 10 minutes, stirring every now and then, while allowing it to reduce.
- Taste it and add salt as needed.
- Turn off heat but cover this to keep it warm.
- 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.
- 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.
- 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.