Confit turnips with mushroom consommé
Slowly cooking in oil creates deliciously tender turnips. Here they are served with a richly flavoured mushroom soup.
For the confit turnips
For the consommé
For the garnish
To make the turnips, preheat the oven to 140C/120C Fan/Gas 1.
Place the turnips and potatoes in a bowl and pour in enough oil just to cover. Season with salt and pepper and toss to mix. Layer into a deep roasting tin, top with the thyme sprigs and top up with olive oil to cover if needed. Cover the mixture with greaseproof paper and place an ovenproof weight on top. Cook in the oven for 2 hours until the vegetables are cooked through.
To make the consommé, bring all of the ingredients to the boil in a saucepan and simmer for 1 hour. Season with salt and pepper and strain slowly through muslin into a clean bowl.
To serve, pour the mushroom consommé into warmed bowls and garnish with the turnip, wild mushrooms and tarragon sprigs. Serve with the confit turnips.