Scott Myers believes in food that is foraged, sustainable, organic, and not genetically modified. He is on the constant hunt for the best ingredients he can find. Myers’s cuisine is classically based, with a turn toward modern technique. His modern take on a turnip soup is an accessible foray into the world of homemade molecular gastronomy.
SERVES 4
For the turnip soup:
3 tablespoons avocado oil
5 white turnips, peeled and large diced
1 medium leek, halved, cleaned, and sliced
1 small celeriac, peeled and small diced*
¼ cup unsalted butter
1 large clove garlic, peeled and rough chopped
1 tablespoon fresh ginger
½ stalk lemongrass, smashed
6 sprigs fresh thyme
2 medium golden potatoes, peeled and medium diced
3 cups water or chicken stock
2 (14-ounce) cans organic coconut milk
Salt to taste
Turmeric purée (recipe below)
Heat avocado oil in a large pot. On medium heat add turnips, leek, and celeriac. Sweat for 3 minutes. Add butter, then lower heat and add garlic, ginger, lemongrass, thyme, and potatoes. Sweat another 2 minutes.
Add water or stock. Turn up heat and bring to a simmer. Simmer for 30 minutes, or until potatoes are cooked through and starting to fall apart.
Pour mixture into a Vitamix or other blender and purée for 2 minutes until very smooth. If the base seems too stiff and you need to add a bit more liquid, add ¼ cup at a time.
Once puréed, pass the base through a chinois or fine-mesh strainer. Put strained base into a clean pot and turn on low heat. Whisk in coconut milk, then bring soup up to temp. Season with salt to taste.
To plate, serve the turnip soup in your favorite bowl, then add turmeric purée to garnish. The purée adds a burst of color and flavor and all the nutrient benefits of turmeric.
For the turmeric purée:
2 tablespoons olive oil
¼ cup unsalted butter
4 tablespoons fresh turmeric, peeled and chopped
1 clove garlic, smashed
1 teaspoon fresh ginger
1 shallot, peeled and sliced
⅛ cup celery leaf (or celeriac leaf and stem—see ) 1½ cups water 2 tablespoons honey 1 tablespoon white balsamic vinegar ⅛ teaspoon xanthan gum 2 tablespoons Ultra-Tex 3*
Salt
Melt butter in the oil in a medium saucepan on medium heat. Add turmeric, garlic, ginger, shallot, and celery leaf. Sweat for 2 minutes and lower heat.
Add water and bring to a simmer. Cook until turmeric is soft (about 15 minutes) and liquid has reduced by 3 quarters. Add honey and stir until dissolved. Next, transfer to Vitamix or blender and purée on high for 2 minutes. If you need to add a bit more liquid, add 1 tablespoon at a time. With the machine running, add vinegar and xanthan gum. Keeping the machine running on medium-high, add the Ultra-Tex 3, 1 tablespoon at a time. Continue to purée for 1 minute. Add salt to taste. Strain through fine-mesh strainer. Taste and season more if needed. Allow to cool and transfer to a squeeze bottle.
*If your celeriac from the turnip soup has stems and leaves, use them in place of the celery leaf in the turmeric purée.
**Ultra-Tex 3, a modified food starch derived from tapioca, is available online.
WINE PAIRING
The leanness and citrus qualities of James Rahn’s Grüner Veltliner lends itself perfectly to Chef Scott Myers’ Turnip Velouté. The wine’s acidity helps balance the richness of the coconut milk turnip purée. —Ashley Tripp, assistant manager and wine buyer for Joe’s Parkway Market on College Street in Bozeman
