Baby Hakurei 20 cleaned, dried, skewered & stems removed
Beets 1/2 cup roasted & peeled (4oz) & pureed with water below
Water 1/2 cup
Cane sugar 2 cups
Lemon 1 juiced
Honey or Sorghum 1/2 cup
Butter 2T
Almond Butter 1/2 cup
Vanilla Bean 1/4 scraped
Cinnamon 1/2 tsp
Fleur or good salt 1T (to taste)
Chipotle 1 pinch (to taste)
Heavy Cream (optional for making caramel sauce)
Ice and water for chilling caramel
silpat or parchment (oil or spray release for parchment)
Equipment
Stove
Heavy bottomed pan or pot
High heat spatula
cutting board
knife
whisk
- Heat pan on high heat till medium hot. Add 20% (1/3-1/2 cup) of the sugar and carefully stir. Add lemon juice.
- As sugar melts continue to stir, adjust pan, heat and add more sugar. If sides begin to caramelize, brush sides with water to prevent crystallization or burning. Continue to add sugar in small amounts until liquefied. Carefully add beet puree and stir until incorporated. Add butter and heat to 280 degrees F while stirring and brushing sides as needed. Remove from heat and add almond butter, vanilla bean and cinnamon and stir with whisk until incorporated.
- Chill with ice water bath and stir to equalize temperature. Dip Turnips in caramel mixture and coat evenly. Remove, twirl and place on oiled parchment or non-stick surface. Sprinkle with Chipotle salt to taste.
