Tea-Glazed Turnips with Apple Mostarda, Crispy Wild Rice and Tarragon Oil

01

Ingredients

• 1/2 cup (90 g) uncooked wild rice, rinsed
• 2 cups (500 mL) water
• 1/2 tsp fine salt, divided
• 800 g (1 3/4 lb) small turnips, peeled and cut into equal wedges
• 2 cups (500 mL) hot water
• 2 plain black tea bags
• 1 tbsp (15 mL) olive oil
• 1 tbsp (15 mL) pure maple syrup
• 2 tsp (10 mL) sherry vinegar
• 1 crisp apple, peeled, cored and cut into 5 mm dice
• 1 tbsp (15 mL) yellow mustard seeds
• 2 tbsp (30 mL) apple cider vinegar
• 1 tbsp (12 g) granulated sugar
• 3 tbsp (45 mL) water
• 1/4 tsp crushed red pepper flakes
• 1 packed cup (25 g) fresh tarragon leaves
• 1 packed cup (25 g) flat-leaf parsley leaves
• 1/4 cup (60 mL) extra-virgin olive oil
• 1 tsp (5 mL) lemon juice
• 1/8 tsp ground black pepper

02

Prepare the dish

1. 1. Combine the wild rice, 2 cups water and 1/4 tsp salt in a small saucepan. Bring to a boil, reduce to a gentle simmer, cover and cook for 40 to 45 minutes, until the grains split and are tender but still chewy. Drain very well and spread on a clean towel for 10 minutes.
2. 2. While the rice cooks, steep the tea bags in 2 cups hot water for 5 minutes, then discard the bags. Arrange the turnip wedges in a wide sauté pan, add the tea and bring to a gentle simmer. Cover and cook for 15 to 18 minutes, turning once, until a knife enters with slight resistance.
3. 3. Uncover the turnips and simmer until only about 1/3 cup liquid remains. Add 1 tbsp olive oil, maple syrup, sherry vinegar, 1/8 tsp salt and black pepper. Cook over medium heat for 5 to 7 minutes, turning carefully, until the liquid becomes a glossy amber glaze and the cut sides caramelize. Keep warm over very low heat.
4. 4. For the apple mostarda, combine the diced apple, mustard seeds, apple cider vinegar, sugar, 3 tbsp water, red pepper flakes and the remaining 1/8 tsp salt in a small saucepan. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until the apple is translucent and the liquid lightly syrups. Cool to warm room temperature.
5. 5. Heat the oven to 220°C (425°F). Spread the drained wild rice on a parchment-lined baking sheet. Roast for 12 to 15 minutes, stirring twice, until dry and crisp at the edges. Set aside uncovered so it stays crunchy.
6. 6. For the tarragon oil, blanch the tarragon and parsley in boiling water for 15 seconds, then transfer immediately to ice water. Squeeze completely dry. Blend with the extra-virgin olive oil and lemon juice until vivid green, then strain through a fine sieve without pressing hard.
7. 7. Taste each component. The turnips should be savoury-sweet, the mostarda bright and gently sharp, the wild rice crisp, and the herb oil fresh. Warm the plates briefly and plate immediately.