Beetroot tarte tatin, goats cheese & baby leaves
Turnip roll with smoked tofu shiitake and water chestnuts
by chef Zhanxy Li, Qu Lan Yuan
Ingredients:
- White radish
- Shanghai bok choy (baby bok choy)
- Water chestnuts
- Dried shiitake mushrooms
- Celery
- Firm tofu
- Cherry radishes
- Mascarpone cheese
Steps:
- Thinly slice the white radish and steam in the oven until tender.
- Separate the leaves from the bok choy and layer them over the steamed radish slices.
- Dice all vegetables (water chestnuts, mushrooms, celery, tofu). Sauté with garlic until fragrant. Let cool.
- Place the sautéed filling on the bok choy leaves. Roll the radish slices around the filling to form vegetable rolls.
- Blend remaining bok choy with milk and whipped Mascarpone to create a creamy sauce.
- Garnish with thinly sliced cherry radishes.
