Try this amazing appetizer recipe of Turnips with turmeric, persimmon, and anise hyssop?
Sounds like a mouthful! Well, no pun intended, but it is a mouthful, both figuratively and literally! Turnips are probably not everyone's go to vegetables, but this is a recipe can turn you into a believer. This is a fantastic and unique vegetarian recipe that is absolutely perfect for winter.
I decided to make a turmeric-ginger, and orange butter sauce; which adds not only flavor but healthy attributes. Turmeric is a fantastic ingredient to lower inflammation and high cholesterol. Ginger can relieve nausea and gastrointestinal irritation among other qualities.
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!
Turnips with Turmeric, Persimmon and Anise Hyssop
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
How to make the turmeric butter sauce
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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
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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
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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
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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!
