Snowball Turnip, Redcurrant, Bee Pollen & Fennel Recipe
Make Snowball Turnip, Redcurrant, Bee Pollen & Fennel Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Snowball Turnip & Pickled Redcurrant
Fennel, Dressing & Finish
Optional Crunch & Oil
Method
Snowball Turnip & Pickled Redcurrant
- 1
Prep turnips
Trim greens and root tips from the turnips. Peel thinly to expose the smooth white flesh, leaving them whole if small (about 3–4 cm diameter).
- 2
Cook turnips
In a medium saucepan, bring 1200 ml water and 1 tablespoon kosher salt to a gentle simmer. Add the peeled turnips and simmer until just tender when pierced with a knife, about 10–12 minutes depending on size. Do not overcook; they should hold shape. Remove turnips with a slotted spoon and transfer to an ice bath to stop cooking. When cool, drain and pat dry. Reserve 120 ml of the cooking liquid for later use if needed.
- 3
Pickle redcurrants
While turnips cook, place 140 g fresh redcurrants in a sieve and gently rinse. In a small saucepan combine 60 ml white wine vinegar, 60 ml water, 25 g caster sugar, 1 tsp lemon zest and 1 tsp black peppercorns. Bring to a simmer to dissolve the sugar, then remove from heat and let cool for 5 minutes. Pour the warm (not scalding) pickling liquid over the redcurrants in a small jar or bowl, cover, and refrigerate for at least 20 minutes (can be made several hours ahead). Reserve some pickling liquid for dressing if desired.
Fennel, Dressing & Finish
- 4
Prepare fennel
Trim the fennel stalks and reserve a few fronds for garnish. Remove the outer layer if tough. Using a very sharp knife or mandoline, thinly slice the fennel bulb crosswise into delicate shavings. Place the shavings in a bowl of cold water for 5 minutes to crisp, then drain and pat dry.
- 5
Make dressing
In a small bowl whisk together 3 tbs extra-virgin olive oil, 1 tbs fresh lemon juice, 1 tsp honey, 1 tsp Dijon mustard, 1 tsp sea salt and 1 tsp freshly ground black pepper until emulsified. Optionally add 1–2 teaspoons of the reserved redcurrant pickling liquid to introduce a subtle acidity and redcurrant flavor; taste and adjust seasoning.
- 6
Toss fennel
Add the drained fennel shavings to the dressing and gently toss so each piece is lightly coated. Let marinate for 5–10 minutes to soften slightly and meld flavors.
- 7
Assemble plates
Arrange 3 snowball turnips per serving on chilled plates (if servings = 2, otherwise adjust). Using a sharp knife, halve or quarter the cooked turnips lengthwise so they sit attractively. Spoon marinated fennel around and between the turnip pieces. Scatter 2–3 tablespoons of pickled redcurrants over the turnips and fennel to provide bright acidity and a jewel-like appearance.
- 8
Finish & garnish
Sprinkle 1 teaspoon bee pollen evenly over the plated components for an aromatic, floral note. Add the reserved fennel fronds or dill as a green garnish (about 1 tablespoon per plate). If using, sprinkle 15 g chopped toasted hazelnuts across each plate for crunch and drizzle a small amount (about 1/2 tsp per plate) of finishing olive oil over the turnips and fennel. Finish with a light grind of black pepper and, if desired, a tiny pinch of flaky sea salt to taste.