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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 60minutes
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Turnip Potage | Hotel de Mikuni's Recipe Transcription
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Ingredients
- Turnip : Three
- Almond milk (no sugar) : 1 pack
- salt : Appropriate amount
- pepper : Appropriate amount
Time required
40minutes
Procedure
-
1)
Cut the turnip
00:39
Wash the turnips clean, cut the stems and leaves into small pieces, and put them in a separate bowl. Actually slice it into thin slices.
-
2)
Boil the turnip
03:54
Put turnips and water (not included in the amount) in a pan, boil and simmer until soft. Add salt and pepper.
-
3)
Fry the stems and leaves
04:25
Heat olive oil in a frying pan, fry the stems and leaves in that order, and lightly salt and pepper.
-
4)
Crush the turnip
05:52
Crush the turnips in the pot with a wooden spatula and add salt and pepper.
-
5)
Stir while crushing the turnip
06:51
Stir while crushing the turnips in the pan with a whipper.
-
6)
Finish
08:01
Add almond milk to the pan and boil once. Add salt and pepper to taste and turn off the heat.
-
7)
Add stir-fried stems and leaves
09:18
Complete by adding stir-fried stems and leaves.
Point
・ Recipe for 2-3 servings of turnip potage by Kiyomi Mikuni, owner and chef of French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ When cutting the material, it is easier to cut it if you take a rhythm.
・ A healthy dish with the image of Nanakusa-gayu.
・ The combined wine is Les Clos Perdus L'Annee Blanc from Languedoc, France.
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