Turnip Carpaccio
6 servings
20 minutes
Turnip carpaccio is an elegant dish of Spanish cuisine that combines simplicity and exquisite taste. This recipe reveals the tenderness of turnip, which simmers in creamy butter, gaining softness and depth of flavor. The balanced combination of olive oil, lemon juice, and fresh herbs—parsley and basil—gives the dish freshness and zest. Grated Parmesan adds richness, while a pinch of pine nuts creates an intriguing textural play. This carpaccio can be served as a light appetizer or accompaniment to a refined dinner, surprising guests with an unusual approach to preparing a classic vegetable. The secret to its flavor lies in the careful cooking process that preserves the natural sweetness of turnip and makes it silky-soft.
1
Peel the turnip, slice it thinly, and simmer on the lowest heat in a thick-bottomed pan with a small amount of butter — without salt, without sugar. The turnip releases juice, and in this mixture of oil and juice, it lies like in a hot bath. When the turnip reaches the point where it starts to become boiled or stewed — this is about five to six minutes on the gentlest temperature — remove the pan from the heat and let the residual heat finish the job for another minute or two.
- Turnip: 200 g
- Butter: 50 g
2
Then place the turnip on a plate. Whisk some olive oil with a few drops of lemon juice and drizzle the vegetables with this mixture. Then sprinkle with finely chopped parsley and basil leaves, grated Parmesan cheese, freshly ground black pepper, and coarse sea salt. You can add a pinch of pine nuts to create a flavor contrast between the textures of the vegetables and nuts.
- Olive oil: 50 ml
- Lemon juice: 20 ml
- Parsley: 15 g
- Green basil: 10 g
- Parmesan cheese: 50 g
- Sea salt: to taste
- Ground black pepper: to taste