Turnip and Radish Carpaccio, caramelised peanuts in Maple Syrup

Recipe

Step 1

Wash and peel the turnips and the radishes. Slice as finely as possible with a mandolin.

Step 2

Warm the maple syrup in a frying pan and add the peanuts. Allow them to turn golden and caramelise, keeping a careful eye on them to prevent burning. Set aside on a sheet of baking parchment, allow to cool and then chop roughly.

Step 3

Zest the lemon and squeeze out the juice. Mix the zest and the juice with the sesame oil and the olive oil. Season to taste.

Step 4

Place the finely sliced vegetables on the serving plate, overlapping them attractively. Drizzle over the dressing. Add a few sprigs of chervil and the caramelised peanuts and garnish with flower petals.

 

Ingredients

• 4 young turnips
• 2 black radishes
• 50 g of peanuts
• 3 cl of maple syrup
• 1 tbsp of sesame oil
• 2 tbsp of olive oil
• 1 lime
• Salt
• Pepper
• Edible flowers
• 2 sprigs of chervil