Black Turnips in Sesame Panade with Rapunzel Salad

Ingredients

• 800 g black turnip
• 0.5 TL salt
• 3 EL lemon juice
• 100 g breadcrumbs
• 5 EL white sesame seeds
• 5 EL black sesame seeds (Turkish)
• flour (for dredging)
• 2 Eggs
• oil (for frying)
• clarified butter (for frying)
• 1 Organic Orange
• 1 Organic lemon
• 100 ml red wine
• 1 cinnamon stick
• 2 cloves
• 200 g rosehip pulp
• 2 TL pickled green peppercorns
• 200 g lamb's lettuce
• 2 EL white wine vinegar
• 0.5 TL mustard
• 1 TL sugar (or honey)
• 4 EL walnut oil
• Salt
• 100 g fine sprouts (optional)

Instructions

1. 1.

   Wash, peel and boil the black turnips in salted water with a splash of lemon juice for about 6 minutes; drain.

2. 2.

   Heat equal parts oil and clarified butter in a deep pan until the turnips can float. Mix breadcrumbs with sesame seeds on a plate.

3. 3.

   Coat the turnips first in flour, then whisked eggs, and finally in the breadcrumb mixture. Fry in hot fat for about 7 minutes until golden brown; set aside to drain on paper towels.

4. 4.

   Thinly peel and juice the orange and lemon using a zester. Combine zest, juice, wine, cinnamon stick, and cloves in a pot; bring to a boil and reduce by one third. Strain, then stir in rosehip pulp, green peppercorns, and 1 EL of the liquid; let cool.

5. 5.

   Clean, rinse, dry, and toss lamb's lettuce with sprouts using the cooled dressing. Plate four portions of salad and top with fried black turnips and sauce.