Light in flavor with a bit of heft, use this as a side or a base for something like grilled fish or poultry. You could combine it with noodles if you wanted — something like ramen or soba, or bucatini would be good.
INGREDIENTS:
1 bunch mei quin, each head halved lengthwise and rinsed
1 bunch (around 2 cups cut up) Tokyo turnips, cut into ½ inch wedges (save greens for another dish)
2-4 large to medium (2-3 heaping cups cut carrot) Chantenay carrots, scrubbed and cut into ¼ inch coins
½ large yellow onion cut through root, sliced Lyonnaise 1/8th inch
1 medium fresh clove garlic, minced
1 tablespoon fresh marjoram
1 cup white wine such as grenache blanc, sauvignon blanc, etc.
2 cups vegetable stock
Neutral flavored oil or a very light flavored olive oil as needed
1 lemon for juice, Meyer type preferred
Salt and pepper as to taste
METHOD:
Heat a large sauteuse or sauté pan with a tight fitting lid over medium heat. When hot, film with oil and heat the oil. When it starts to shiver, add the mei quin cut side down and cook just long enough to give a little color. Remove from the pan and reserve.
If needed, add a little oil to the pan so there is a good slick, turn up the heat to medium-high, and heat up. Add the carrots, season with a little salt and pepper, and sauté to color both sides of the carrot coins a nice golden with a little browning/blistering. Remove and keep separate from the mei quin.
There should still be oil in the pan, but if not, film. Add the turnips and sauté to just lightly color the cut sides. When the turnips are lightly golden, transfer to a container separate from the others.
Lower heat to medium. Add the onions to the pan and cook until translucent, but do not allow them to color. Add the garlic and cook until fragrant and softening, but do not allow to color. Add half the marjoram, toss to combine, then add the wine and the carrots. Put the top on the pan and cook 3-5 minutes, until the wine reduces by half. The carrots should no longer be raw tasting in the center.
Add the turnips, and then the stock. Bring to a simmer and cover the pan. Cook covered 5-8 minutes. Taste a carrot and turnip. Once they are almost completely tender, lay the mei quin on top and re-cover the pan. Cook 4-5 minutes, just until the mei quin cooks through and turns a nice jade green. Season all with a little salt and pepper and toss to combine. Use a slotted spoon to transfer the vegetables to a platter, and then add the rest of the herbs to the pan and turn up the heat to high. Reduce the remaining liquid to a third cup or so, and then pour over the vegetables.
Squeeze lemon juice over the platter and toss to mix evenly. Serve hot.
Chef’s Notes: If you wish, you could take this in an Easterly direction by using some ginger, removing the marjoram and white wine, and subbing in a ¼ cup sake and 1 tablespoon mirin. Add some soy sauce. Use could use sesame oil if you wish, or chili flakes or gochugaru. Combine this dish with noodles if you wish. Add some rotisserie chicken shreds if you have them for an all-in-one pot dish when it is hot. You can use water if you do not have vegetable stock although the flavor will be milder.
Serves: 4
Source: Chef Andrew E Cohen
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