Eric Wolfinger
David Kinch's Turnips & Radishes, Allspice Tangelo with Savory Granola: The Allspice tangelo is a cross between a tangerine and a pomelo, named Allspice because it actually tastes like its fragrant namesake. Here we use it in a great winter course of raw, thinly sliced roots with the additional crunch of savory granola. The cool, smooth curd and arugula puree offer richness and bright pepper to awaken the mouth at the beginning of a meal.
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Turnips & Radishes, Allspice Tangelo with Savory Granola

Manresa: An Edible Reflection, David Kinch with Christine Muhlke - December 28th, 2013

This recipe has been adapted from Manresa: An Edible Reflection by David Kinch with Christine Muhlke―a book featured in Word-to-Table Cooking, Food Arts' yearly roundup of chef-authored cookbooks.

“The Allspice tangelo is a cross between a tangerine and a pomelo, named Allspice because it actually tastes like its fragrant namesake. Here we use it in a great winter course of raw, thinly sliced roots with the additional crunch of savory granola. The cool, smooth curd and arugula puree offer richness and bright pepper to awaken the mouth at the beginning of a meal.”

Serves 8 to 10

Milk curd:

  • kosher salt
  • 6 1/2 Tbsps. (100ml) whole milk
  • 0.14 oz. (4g) kappa carrageenan (1 percent of weight)

Season milk; heat to 175°F (80°C); while simmering, shear in carrageenan and continue whisking until mixture thickens; remove from heat; cool mixture in refrigerator until completely set; break mixture into pieces and puree in blender until smooth; strain the curd; cover in airtight container; reserve in refrigerator.

Arugula puree:

  • 4 1/2 oz. (125g) arugula, blanched and lightly chopped
  • scant 1 oz. (25g) ice
  • kosher salt

Blend arugula with ice in a blender; adjust thickness with water, if needed; strain puree; season; cover in airtight container; reserve.

Savory granola:

  • 2/3 cup (145ml) grapeseed oil, plus more for deep-frying
  • 1 1/2 cups (230g) wild rice
  • 3/4 cup (120g) raw pistachios
  • 3/4 cup (120g) raw pine nuts
  • 3/4 cup (120g) sunflower seeds
  • 2 Tbsps. (20g) nigella seeds
  • 2 Tbsps. (20g) white sesame seeds
  • 1 tsp. (3g) kelp powder
  • 1 tsp. (3g) piment d’Espelette
  • 1 clove garlic, finely grated
  • 1 lemon, zested
  • kosher salt
  • 1/4 cup (80ml) glucose syrup, warmed
  1. Heat oven to 300°F (150°C).

  2. Heat a few inches of grapeseed oil to 375°F (190°C) in deep saucepan.

  3. Fry rice until kernels pop; drain on tray lined with paper towles; cool; mix rice with nuts, seeds, kelp powder, and piment d’Espelette; add garlic and zest; mix to combine thoroughly; toss in remaining 2/3 cup (145g) oil; season; coat granola mixture evenly with glucose; spread evenly across parchment paper–lined sheet pan; bake 30 minutes, tossing granola and rotating pan every 10 minutes; remove from oven; cool; reserve in airtight container.

Assembly:

  • 6 to 8 radishes, red and black, sliced paper-thin and drained
  • 6 to 8 baby turnips, sliced paper-thin and drained
  • 3 Allspice tangelos, mandarins, or satsumas, peeled and sliced 1/8” thick
  • lemon juice
  • hazelnut oil
  • fleur de sel
  • black pepper, freshly ground

Season radish and turnip slices in small bowl with juice, hazelnut oil, salt, and pepper; place three small “cascades” of milk curds and a few “cascades” of arugula puree on each plate; sprinkle with savory granola (you will need 1 to 1 1/2 cups total); place 3 to 5 slices of tangelo over the purees; sprinkle with a little more granola; arrange the radish and turnip slices around the plate to cover other ingredients; finish with a little more savory granola.