October 30, 2019

TURNIP PORRIDGE

Cape Town restaurant

by chef Rudi Liebenberg of the Chef’s Table at the Belmond Mount Nelson

Serves 12

INGREDIENTS

Vegetable stock

all trimmings and peels from the vegetables

100g garlic cloves, whole cut in half

10g thyme, whole washed

2L water

Cashew cream

500g cashew nuts, roasted

10g salt, fine

1L coconut milk

1L vegetable stock

Porridge base

200ml grape seed oil

5g thyme, finely chopped

5g sage, finely chopped

4g white ground pepper

50g carrots, finely diced (reserve trimmings for stock)

40g turnips, finely diced (reserve trimmings for stock)

20g parsnips, finely diced (reserve trimmings for stock)

100g celery, finely diced (reserve trimmings for stock)

100g onion, finely diced (reserve trimmings for stock)

5g leeks, finely diced (reserve trimmings for stock)

100g oats, toasted

20g bulgar wheat, toasted

100g quinoa, toasted

1L vegetable stock

100g cashew cream

10g flat leaf parsley, finely chopped

Trail nut seed and fruit mix

20g goji berries

10g chia seeds

100g sunflower seeds

100g pumpkin seeds

80g cashew nuts

20g macadamia nuts

40g pecan nuts

40g walnuts

40g coconut flakes

40g hazel nuts

20g almond flakes

100g dried blue berries

METHOD

Vegetable stock

  1. Wash all the vegetable trimmings. Place all the trimmings into a medium pot with the garlic, thyme and water.
  2. Bring to a high heat and bring to a boil. Once the stock comes to a boil, remove and cool down.
  3. Strain the stock and discard the trimmings, set the stock aside for later.

Cashew cream

  1. Place all the ingredients into a medium pot and bring to a boil. Boil for 30 minutes.
  2. Remove from the heat and blend until smooth. Set aside for later.

Porridge base

  1. Place the oil into a medium pot and bring to a medium heat. Place thyme, sage and white pepper into the oil. Allow to temper for 2 minutes.
  2. Add the vegetables and sweat for 5 minutes. Add the toasted pulse along with 1L of vegetable stock.
  3. Gently simmer on a low heat for 10 minutes while stirring continuously with a rubber spatula.
  4. Remove from the heat and fold in the cashew cream and parsley. Check seasoning and adjust if needed.

Trail nut seed and fruit mix 

  1. Place all the nuts, seeds and coconut flakes into a large skillet pan and toast on a low heat for 2 minutes.
  2. Once all the nuts and seeds have been colored and the natural oils released remove from the heat and cool down. Crush the mixed nuts and seeds.
  3. Add the dried berries and mix well.

PLATING

  1. Serve the porridge hot in a bowl and sprinkle each serving with a generous amount of the trail nut seed and fruit mix.
  2. Top with tangy crisp greens like green sorrel, mustard leaves and pea shoots.
  3. Shave fresh thin slices of baby turnips dressed with lemon and salt.
  4. Pipe dollops of cashew cream on top.
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