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


  • 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 minutes
Cook Time 30 minutes
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!
    turnips recipe with, persimmon, anise hyssop (
Certified Reconditioned Standard

Similar Recipe