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Recipe: Turnip And Mushroom Ravioli
“Everything that we’re using is in season, and everything we’re using is on-trend at the moment” – Brendan Conmy, Sysco Development Chef.
This cracking recipe is sure to entice diners of all sorts with the deep and earthy flavours of its main ingredients. But what really sets it apart is its unique construction – ravioli casing made from a turnip, anyone?
Cost-effective, bold, and a delicious alternative to meat-based ravioli to boot, this dish has everything you need to appease your vegan and flexitarian customers alike.
Ingredients
- 1 punnet of wild mushrooms (VW769)
- Garlic, diced (VW274)
- Shallots, diced (VW801)
- 1 whole turnip (VW756)
- 20 g hazelnuts (NU122)
- 40 g blueberries (FW592)
- 6 baby courgettes (VW727)
- Tarragon (491016)
- Rosemary (491011)
- Red amaranth (HB590)
- Sorrel (490228)
Pickle Liquor
- 1 cup of white wine vinegar (VR106)
- 200g demerara sugar (Z313001)
- 1 clove of garlic (VW274)
- 1 small diced shallot (VW801)
- 50g of tarragon (491016)
Cooking Liquor
- 200ml of Sojade Soya Milk Natural Green Unsweetened (5350)
- 80g of dairy-free flora (491863)
- 40g of icing sugar (SG171)
Tarragon Vinaigrette
- Tarragon (491016)
- Brakes Extra Virgin Olive Oil (100262)
- White wine vinegar (VR106)
- Garlic, diced (VW274)
Method
- Make up a pickling liquor and pickle 50g of enoki mushroom (part of the wild mushroom mix).
- Slice the wild mushrooms, sauté with diced garlic and shallots, season and set off to the side to in a strainer to drip dry out. We do not want any moisture in the mix.
- Slice the turnip on a slicer to give you wafer-thin slices, get a large circular cutter and cut into the ravioli.
- In a pot add soya milk, flora dairy-free margarine and icing sugar bring to a gentle simmer until the margarine has dissolved, drop in the turnip into the soya milk and poach for 5 minutes. The reason we use the margarine and icing sugar is that we are not using eggs to seal the ravioli – this mix acts a sealer.
- Remove the turnip and set off to the side on a wire rack.
- Our now dried and cooled wild mushroom mix can be placed in the centre of the turnip ravioli for assembling.
- Steam the turnip ravioli for 4 minutes in a steamer or simmering water.
- Toast off the hazelnuts in a dry pan this helps release extra flavour to help develop the dish.
- Wash off 40g of blueberries.
- Flash fry the baby courgette with some garlic.
- Use a little bit of diced garlic, white wine vinegar and olive oil. Whisk together, season to taste and finish with chopped tarragon.
- Assemble: Place 3 warm ravioli on a plate, dress with the pickled enoki mushrooms, blueberries and hazelnuts. Drizzle with tarragon vinaigrette and garnish with the rosemary, red amaranth and sorrel.
For more recipes from our team of experts, click here.