Turnips with Turmeric, Persimmon and Anise Hyssop

5 from 1 vote

Turnips with turmeric, persimmon, and anise hyssop? Sounds like a mouthful! Well no pun intended but it is a mouthful, both figuratively and literally! This is a fantastic and unique vegetarian recipe that is absolutely perfect for winter.

It packs a huge amount of flavor but doesn’t weigh you down with the heaviness of a lot of winter recipes. It combines a few of my favorite end of the year flavors like persimmon, ginger, and anise hyssop.

I decided to add some roasted baby white and golden turnips. I made a sauce from juiced ginger, turmeric, and orange. I made another simple sauce from anise hyssop that contrasted with the turmeric sauce. Here is the recipe I hope you enjoy it!

Ingredients

6 people

Turmeric Ginger Butter Sauce

5 large pc turmeric juiced
1 finger ginger juiced
6 oz turmeric ginger juice 6oz combined
10 oz orange juice
1 tbsp honey
1/3 cup cream
1 stick butter

Anise hyssop sauce

1 lg bunch anise hyssop
1 1/2 cup water
1 tsp xanthan gum
1 pinch sugar
1/2 tsp salt to taste

Vegetables

6 baby turnips golden color
6 baby turnips white
6 tbsp olive oil
2 each fuyu persimmons

Nutritional information

Calories: 96kcalCarbohydrates: 10gProtein: 1gFat: 6gSaturated Fat: 3gCholesterol: 18mgSodium: 343mgPotassium: 125mgFiber: 1gSugar: 7gVitamin A: 320IUVitamin C: 24mgCalcium: 20mgIron: 1mg

Prep Time 30

Cook Time 30

Servings 6 people

How to make the turmeric butter sauce

juice ginger and turmeric in a vegetable juicer. Then combine it with the orange juice. You should have about 2 cups of juice. Take 1 1/4 cup of the juice and place in a small pot with honey and cream. Bring to a boil and turn down to a simmer. Cook until you have half the amount of the liquid and then whisk in the butter. Season with salt and keep warm.

How to make the anise hyssop sauce

Place water in a pot with a pinch of salt and bring to a boil. Once it comes to a boil place the hyssop leaves into the water. Then pour all of it into a vitamix and puree until smooth. While the blender is going on medium speed add a little bit of the xanthum gum until it thickens lightly. Season with salt and sprinkle of sugar if desired. Strain through a fine mesh sieve. Once cooled to room temperature pour into a squirt bottle.

How to roast turnips

Place turnips on a sheet pan lined with parchment paper. Drizzle with 6 tbsp of olive oil. Season with salt and place in a 375 degree oven for 30 or until tender all the way through. Take out and let it cool to room temperature. Then slice into rounds.

To finish

Take persimmons and slice the same thickness as the turnips. Then take a small round cookie cutter and cut the persimmon into rounds that are the same size as the turnips. One a plate take a large round cookie cutter or mold.
Then take a ladle of turmeric butter sauce and pour into the middle of the cookie cutter on the plate. Don’t let the sauce touch the ring mold, leave a little space for the hyssop sauce. Pour the hyssop sauce around the turmeric sauce but still inside the ring mold. Add the turnips and persimmon around in a circular pattern.
Then as you take the ring mold away twist it so the sauce blends in together. Drizzle with a little extra olive oil. Season with a little salt, and garnish with hyssop flowers, and cilantro. Serve and enjoy!