I had been asked to prepare a vegetable dish for Thanksgiving.
So as I was strolling down the Market, I got hold of a bag of Japanese turnips. The idea evolved quite simply: scallop them, along with yukon gold potatoes, and bake them in some stock in the oven until tender.
Some fresh rosemary added flavor...
to the stock the vegetables were baked in...
And duck fat from smocked duck breast added flavor to the stock and the scalloped vegetables...
Alternating layers of turnips and potatoes were drizzled with the rendered fat and olive oil...
A few rosemary sprigs, olive oil, salt, pepper and duck breast fat bits to finish...
And baked until cooked (about 40-45' but use knife check) at 400F... Savored the same day and delicious the next too!
By the way:
- This dish is gluten-free and dairy-free.
- A great option for post-thanksgiving brunch too!