Who says the big holiday feast has to be an indoor or at-home affair? Take your adventurous spirit and no-limits Benchmade cutlery into uncharted territory with Chef Chad White, creator of outdoor culinary experience Trail Feast. In this blog series at Beyond The Bench, Chef Chad shares some ideal recipes for foodies, outdoor enthusiasts, overlanders, and anyone who craves memorable over-the-fire feasts in the wilderness.
Fire-Roasted Turnips with Garlic & Cream Reduction
Ingredients:
● 1 lb small to medium-sized turnips, washed and left whole
● ½ lb small shitake mushrooms
● 2 tablespoons olive oil
● Salt and freshly ground black pepper to taste
● 1 cup heavy cream
● 4 garlic cloves, minced
● 1/4 teaspoon Aleppo pepper (plus more for garnish)
● 1/2 cup grated Pecorino Romano cheese
● Zest of 1 lemon
● 4-6 sprigs of thyme
Instructions:
Prepare the Fire:
● Set up a fire pit or outdoor grill for medium heat. You can use a charcoal grill or fire pit with wood for a smoky flavor.
Prepare the Turnips:
● Toss the turnips in olive oil and season generously with salt and black pepper.
● Skewer the turnips if using a fire pit for easier roasting or place them on the grill grate.
Roast the Turnips:
● Place the turnips over medium heat and roast, turning occasionally, until they are fork-tender and have a nice char, about 20-25 minutes.
● Remove from heat and set aside.
Prepare the Garlic and Cream Reduction:
● In a small saucepan over medium heat, add the minced garlic and cream. Bring to a gentle
simmer, stirring frequently.
● Cook for about 10 minutes, or until the cream has thickened slightly and the garlic is fragrant and
softened. Add Aleppo pepper and a pinch of salt, then remove from heat.
Saute Shitaki Mushrooms:
● Pre-heat a cast iron pan to medium-high heat.
● Cut mushrooms in half
● Add 3-4 tablespoons of olive oil to the pan and saute mushrooms 1-2 minutes until golden brown and have a slight crispiness to them then set aside.
Combine and Serve:
● Arrange the roasted turnips and mushrooms on a serving platter.
● Drizzle the garlic and cream reduction over the turnips.
● Sprinkle the grated Pecorino Romano generously over the top.
● Garnish with a pinch of Aleppo pepper, thyme, and lemon zest..
Enjoy! Serve warm as a side dish or as a star of your fire-roasted feast.
The combination of smoky, tender turnips with creamy, garlicky goodness, sharp Pecorino, and the fresh, bright notes of lemon zest and parsley creates a deliciously balanced dish.
