Carrots and mint, carrots and basil, these seem a natural combo. Adding the caramelized Tokyo turnips adds just a touch of bitter to the mix which contrasts nicely with the sweet carrots. If using purple carrots, keep the turnips separate until serving so the color of the carrots doesn’t make the turnips look smudgy. As bunches of everything vary, you want an equal amount, or slightly more carrots than turnips.
INGREDIENTS:
1 bunch carrots, cleaned and roll cut into 3/4-inch pieces
1 bunch Tokyo turnips. Trimmed and cut into wedges ½-inch at the back
3-5 tender and fragrant basil leaves*+2-3 small tender basil leaves
½-1 tablespoon basil syrup (see recipe on website), or as needed**
Salt and pepper to taste
Neutral flavored oil as needed
1+½ tablespoons butter
METHOD:
Bring a pot of water twice the volume of the turnips to a boil.
While the water starts to boil, place the carrots into a chef’s pan or 2 quart sauteuse, and add water to just come to the top of the carrots. Bring to a boil. Once the water boils, lower the heat to a gently simmer and add the first set of basil leaves.
Once the water for the turnips boils, add them, being careful not to splash yourself. Cook just long enough for the turnips to go from raw to barely cooked, around 8-12 minutes. A thin sharp bladed knife should be able to just pierce the turnip now. Drain the turnips and set aside.
Once the carrots are barely tender, remove them from the water and set aside. Return the carrots pan to the heat and reduce the liquid until ¼ cup remains. Pull the leaves from the liquid and discard them.
Add the 1 tablespoon of butter to a large frying pan. Let it melt, and as soon as it melts, add the turnips, and toss to coat. Cook, undisturbed, until the turnips are golden colored on the cut surfaces. Drizzle with the basil syrup, toss to coat, and sauté gently to color to golden brown over most of the surface.
Meanwhile, reduce the carrot water to almost nothing, and then add the ½ tablespoon of butter. Once boiling, lower heat to a simmer and add the carrots back in and toss to coat. Cook to reduce the liquid to a glaze.
Combine the two vegetables in whichever pot is bigger and season with salt and pepper. Stack the basil remaining leaves and roll into a tight cylinder and slice as thinly as you can. Dump vegetables onto a serving platter or plates and scatter with the just cut basil threads. Serve.
Chef’s Notes: *Depending how big the leaves are and how tender they are, you may need less or more basil. Thick mature leaves are very anise-y and can be spicy. The smaller ones have a more delicate flavor which is what you want. **The amount of basil syrup you use depends on how sweet you want the turnips. They should be a little sweet, basil smelling, but still taste of turnip with a little bitter edge to them.
Serves: 4
Source: Chef Andrew E Cohen
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