Farm Fresh Pick of the Week: Turnips

Friday, April 6, 2012 11:22

A Unique Noodle Bowl & Wine Pairing

by: Casey Pukl

With hues of purple and red on the larger bulbs, turnips are some of the prettiest root vegetables in my opinion. While the bulb is white on the inside and akin to a potato, the greens on top can be eaten as well (if you’ve ever lived in the south, you’ve probably encountered turnip greens along the line) and are similar to collard greens or cabbage. The flavor of the bulb itself is generally mild, but in some cases can be slightly bitter. The bitterness is easily handled in preparation, and in some dishes can really balance out sweetness. There are larger turnips and some smaller ones, usually referred to as baby turnips. They don’t keep as long as the larger bulbs, but they can be eaten raw in salads, or dipped like radishes!

I’ve seen turnips prepared in a few different ways, but the only thing I’ve ever known how to actually make myself with turnips is knock-off mashed potatoes. I know it’s sad, and I’m not proud, but really, what do you do with these root veggies?

Thankfully, Sous Chef Kristen Williams had a very creative use for these veggies, and it just happens to be one of my favorite dishes she’s made yet! To top it all off, beverage manager Marc Canzoneri had the perfect wine on hand to complement the flavors of this savory noodle bowl. Be sure to come in this weekend and give this special and wine pairing a try before it’s gone! Last week’s Chickpea special sold out in two nights, so this won’t be around for very long!

Beef Tenderloin Tips Noodle Bowl

“Wow!” is what first came to mind when this dish first came out of the kitchen for photos and tasting. Instantly the aromas of fresh ginger, garlic, honey, and sesame filled my senses with excitement.  This dish is made up of a fabulous combination of honey roasted baby turnips, Asian pears, Japanese soba noodles, melt-in-your-mouth beef tenderloin tips, red chilies, and a broth that you won’t be able to resist slurping.

To make this dish at home, Kristen recommends tossing the turnips in a little bit of honey and roasting them until golden. The tiny bit of honey on the turnips balances the hint of bitterness, and the pears also help to balance all of the flavors.

Once those start roasting, you can start on your broth. The broth is made from a bit of fresh ginger, mirin, beef broth, garlic, soy sauce, and pepper. You’ll want to bring the broth mixture to a boil, then back it down and let it simmer for a bit until everything is ready to be added.

Next, you’ll want to brown your beef tenderloin tips. Sear them quickly to seal in the juices and keep them tender. Then add them to the broth.

Cook your soba noodles, and once they’re done, toss them in a bit of sesame oil. By this point, your veggies should be done roasting, and everything can be added to the broth. Let everything simmer together for a few minutes, stirring occasionally. When you’re ready to serve, top with small rings of red chilies, and add cilantro. That’s it!

Wine Pairing: Pinot Noir, J Vineyards, Russian River Valley, 2008

This pinot is the absolute perfect complement to this noodle bowl. Beverage manager Marc Canzoneri says, “For something with this much flavor, you definitely want to pick a lighter red so the flavors don’t compete.”

This Russian River Valley pinot noir is a classic pinot— it has beautiful notes of fruit and berries (strawberry, blackberry, raspberry) on the nose. The color is a gorgeous and lighter ruby red, and overall, this wine is very fruit forward. There are notes of caramel and vanilla, and the acidity is well balanced. There is a slightly oaky finish, but it doesn’t linger on the palate for long. This wine is an easy wine, and a great complement to the slight spice of the noodle bowl. *Note that this wine is usually only sold by the bottle here at Anthology, and while it’s on special, we will also be offering it by the glass. Now is the perfect time to give it a try!

As stated earlier, both of these items are featured as specials starting tonight and running until we’re out! Last weekend’s specials went incredibly quick, so don’t miss out on these while you see Martha Reeves & The Vandellas tonight or Jamie Shadowlight on Sunday night after your Easter festivities!