Turnip roll with smoked tofu shiitake and water chestnuts

Steps:

1. Thinly slice the white radish and steam in the oven until tender.  
2. Separate the leaves from the bok choy and layer them over the steamed radish slices.  
3. Dice all vegetables (water chestnuts, mushrooms, celery, tofu). Sauté with garlic until fragrant. Let cool.  
4. Place the sautéed filling on the bok choy leaves. Roll the radish slices around the filling to form vegetable rolls.  
5. Blend remaining bok choy with milk and whipped Mascarpone to create a creamy sauce.  
6. Garnish with thinly sliced cherry radishes.