Turnip mousse with wakame gel and parsnip chips

Ingredients

• 600 g turnips
• 200 ml water, for the agar
• 1½ teaspoons agar agar powder (about 3 g)
• 100 ml plant-based milk
• 1 tablespoon cornstarch
• 50 g coconut cream
• ¼ teaspoon salt
• 1 garlic clove, germ removed
• ½ teaspoon liquid smoke (optional)
• 50-60 g lamb's lettuce, to serve
• 5 g wakame seaweed, for the gel
• 150 ml water, for the gel
• 1 parsnip, for the chips
• Sunflower oil, for frying

Missing an ingredient?

• What to use instead of sunflower oil
• What to use instead of cornstarch
• What to use instead of soy milk
• What to use instead of turnip

Instructions

1. For the wakame gel, boil the wakame with the 150 ml of water for 3-5 minutes, blend it and strain it through a fine strainer. As it cools it turns into a thick, slightly jelled puree; it keeps for 4-5 days in the fridge.
2. Peel the parsnip and cut it into very thin strips or rounds (1-2 mm) with a vegetable peeler or mandoline.
3. Heat plenty of oil to 170-175°C (340-350°F) and fry the strips a small handful at a time, stirring so they fry evenly, for about 1 minute. Transfer them to paper towels as soon as they're golden and crisp, without letting them burn, and sprinkle with a pinch of salt. These are your chips.
4. Wash and peel the turnips, cut them into quarters and boil them in plenty of water for 10-12 minutes, until tender. Drain and let them cool slightly.
5. Blend the turnips into a smooth puree and strain it to remove the fibers.
6. Bring the 200 ml of water to a boil with the agar in a saucepan. Mix the plant-based milk with the cornstarch. When the agar water has been boiling for a couple of minutes, add the cornstarch mixture, lower the heat and let it thicken slightly (2 minutes). Let it cool slightly, without letting it set.
7. Crush the garlic. Put the turnip puree in a large bowl with the salt, coconut cream, garlic and liquid smoke and whisk. Still whisking, gradually add the agar liquid, trying to whip in plenty of small bubbles, for 2-3 minutes.
8. Divide the mousse among individual molds or small glasses and let it finish cooling in the fridge for a couple of hours.
9. Carefully unmold the mousses onto plates and finish them with the lamb's lettuce, 2-3 tablespoons of the wakame gel and a few parsnip chips. Serve cold.

Nutrition facts

Approximate, per serving (about 298 g). Calculated with data from USDA FoodData Central.