Salt-Baked Turnips

with Fennel Soubise

Serves 4

2 qts kosher salt
Zest of 1 lemon
Zest of 1 orange
Zest of 2 limes
2 egg whites
8 turnips
1 fennel bulb
1/4 yellow onion
1 tbs unsalted butter
Kosher salt to taste
2 bay leaves
1/4 cup heavy cream
Extra-virgin olive oil to finish

Preheat oven to 375°F. In a medium bowl, mix kosher salt with lemon, orange, and lime zests. Add egg whites to the salt mix and mix well.

In a Pyrex baking dish, add some of the salt mixture to make a salt bed big enough for the turnips. Lay them on top of the salt bed. With the rest of the salt mix, cover the turnips and then press tightly with your hands so that turnips are completely covered with the salt. Place dish in the oven and cook for 35 minutes.

While the turnips are in the oven, julienne the fennel and onion.

Add the cut onion and unsalted butter to a cold pan. Add salt to taste. Cook on medium-low heat until translucent. Add the fennel, bay leaves, and salt to taste. Cook the fennel until soft, and then add heavy cream. Reduce 1/4 of the way and then purée in a food processor until smooth.

Remove turnips from oven and let the salt bed cool for 10 minutes before breaking it up with a spoon. Take out turnips and wipe off excess salt.

Quarter the turnips, plate with the fennel soubise sauce, and finish with extra-virgin olive oil.