Ingredients
- 2tbs blanched hazelnuts
- 1tbs vegetable oil
- 4 small white turnips, with greens attached if possible
- 80ml sherry vinegar
- 50ml maple syrup
- 150ml vegetable stock
- 4 whole star anise
- 30g butter
- Mint leaves, to garnish
- To toast the hazelnuts, place them on a small oven tray and roast in the oven for eight minutes at 180 degrees. Then remove and allow to cool.
- Heat a frying pan and add the vegetable oil. Cut the turnip into quarters and place in the frying pan on one of their flat sides. Fry for two to three minutes until nicely browned, then turn the pieces on to their other flat side and cook for another three minutes until browned and caramelising.
- In the pan, add the sherry vinegar, maple syrup, vegetable stock and star anise and bring to a simmer. Then add the butter and simmer on a low heat until the liquid reduces to a glaze (about eight to 10 minutes, turning them after five minutes).
- Remove the pan from the heat and spoon the glaze over the turnip. Roughly chop the toasted hazelnuts and sprinkle over the turnip pieces, then garnish with some mint leaves.
