White Turnip with Shallot Confit

Ingredients

• 10 shallots
• 4 tbsp butter
• 1.5 tbsp brown sugar
• 200 ml port wine
• 60 ml orange juice
• 2 tbsp dark balsamic vinegar
• 800 g white turnip
• 150 ml Vegetable broth
• Salt
• Pepper (freshly ground)
• 2 tbsp chives sprigs

Instructions

1. 1.

   For the confit, peel and finely chop the shallots. Sauté them in 2 tbsp melted butter in a pot until translucent. Sprinkle with sugar and let caramelize. Deglaze with wine and juice, then simmer gently for about 20 minutes.

2. 2.

   Meanwhile, peel, wash, and cut the turnips into 3 cm pieces. In another pot melt the remaining butter and sauté the turnip pieces. Add broth, cover, and steam for 8-10 minutes until tender; add more broth if needed.

3. 3.

   Season the confit with vinegar, salt, and pepper. Lightly season the turnips as well, sprinkle with chives sprigs, and serve plated with the shallot confit on top.