>Tokyo turnip

PER SE CHEF'S TASTING MENU course #5

>ALL-DAY BRAISED HOBBS SHORE'S PORK BELLY
Garnet Yam Puree, Melted Savoy Cabbage, Glazed Tokyo Turnip and Pork "Jus"

According to innvista.com, Tokyo turnip "is a fairly new addition to the North American market and proving to be a gem of turnips. Although it can be left in the ground to grow larger, it is usually picked when about an inch in diameter. At this stage when eaten raw, it is quite similar to radishes, giving a bittersweet, juicy, nip. Cooked, it mellows to a buttery flavour."

Together with the lovely pork belly, this was indeed a nice buttery dish.

(pork belly photo by ulterior epicure)