As we count down to Thanksgiving, we’re sharing some of our favorite classic side dish recipes from the ICE Culinary Arts curriculum to help you prepare. For this recipe, the students in class practice a classic tourné cut, shaping carrots and turnips into elegant oval shapes. At home, you can simply peel and cut the vegetables into bite-sized pieces for a more rustic presentation. Though this recipe doesn’t look like much at first, we all know that sometimes the simplest recipes are the best and these slightly sweet vegetables are a great example.
8 pieces carrot tourné
8 pieces turnip tourné
1 ounce butter
1 teaspoon sugar
2 fluid ounces chicken stock
Salt and pepper to taste
Makes 4 servings
Blanch and shock the vegetables in boiling water until just tender.
Melt the butter in a sauté pan and add the tournéd carrots and turnips. Add the sugar and the chicken stock.
Cook over low heat until the liquid is reduced to a glaze. Season with salt and pepper.