In the spirit of all that is delicious during Thanksgiving, we’ve decide to start a new series here on Peg City Grub where we highlight – and give the recipe – for a great Winnipeg dish.
Today, it’s all about autumn, with the dish that defined this season last year courtesy of chef Gord Bailey who is part of the Fantastic Four behind the Sentruhl Project who made this amazing dish. (And wow, they really could be the Fantastic Four, as surely Bailey could nearly out-powerlift Ben Grimm, while Spencer Smith with his bread wizardry could play Reed Richards, Traci Bailey could be Susan Storm and Sean Audet would ooze with charisma as Johnny Storm.)
The dish is “Smoked Rosemary Steeped Turkey Broth with Parsnip and Rutabaga Puree, Parsnip Marmalade and Chestnut Snow,” and it appeared as the second course in their Group of Seven tribute dinner, as an homage to Arthur Lismer’s Saint-Hilarion.
If you nail this dish, you will a) really take advantage of all the beautiful local parsnips and rutabagas currently available and b) ensure that when your guests get every component on one spoon, they will come to the full realization this is what autumn should taste like.
It’s creamy, rich, and herbaceous, everything you should be looking for in a Thanksgiving dish.
Smoked Rosemary Steeped Turkey Broth with Parsnip and Rutabaga Puree, Parsnip Marmalade and Chestnut Snow
1 Litre Turkey Stock
2 Sprigs Rosemary
4 Medium parsnips
1 Small Rutabaga
2 Tbls Chopped Garlic
1 Small Onion Diced
4 Tbls Butter
¼ Cup Sugar
100 grams Chestnuts
½ Cup Olive Oil
2 Grams Maltodextrin
Salt & Pepper
Water as needed
Smoked Rosemary Broth
Use full bodied turkey stock, place on medium heat and reduce by 2/3. Char 2 sprigs of rosemary with blow torch and let infuse in the reduced stock for 10-15 minutes, remove rosemary and check broth for seasoning.
Wash and peel parsnips, place sugar, water, lemon juice and peelings in pot and simmer for 1 hour. Remove from heat and let stand at room temperature for 24hrs. Rough chop prior to use.
Peel and dice rutabaga in ½ inch cubes. Add half of the butter to pot and sweat half of the onion and garlic until translucent, add the rutabaga and add water, just enough to cover. Let simmer until all excess water has evaporated, transfer to blender and blend smooth. Adjust with salt and pepper and keep warm.
Dice the peeled parsnips in ½ inch pieces. Add half of the butter to pot and sweat half of the onion and garlic until translucent, add the parsnip and add water, just enough to cover. Let simmer until all excess water has evaporated, transfer to blender and blend smooth. Adjust with salt and pepper and keep warm.
Poach chestnuts in olive oil for 3hrs on low heat. Remove chestnuts from oil and toast in oven until golden brown. Slowly incorporate the reserved oil into the maltodextrin until light and fluffy. Finely chop the toasted chestnuts and add to the “Snow” for texture and flavour.
Place purees in pipping bag and do one circle of each, rutabaga being the larger one in the bottom of the bowl. Ladle the turkey broth between the rings, top with a couple spoons of the marmalade and dust with the toasted chestnut snow. Garnish with fresh sage and enjoy.