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Cool Recipe Alert: Porcini dusted turnip steaks with soy sauce demi glaze

We’ll wait while you do a double take. That’s not filet mignon…it’s porcini-dusted turnip steaks. Taking a giant leap for elegant plant-forward cuisine, Executive Chef David Kuzma of Yale University developed this recipe to mesh with Yale Dining’s commitment to the Menus of Change initiative’s veggie-centric outlook.

YIELD: 5 servings


For turnip steaks:

10 purple top turnips (about 5 oz. each)

16 oz. dried whole porcini

1 1/2 Tbsps. kosher salt

1 Tbsp. fresh ground black pepper

4 Tbsps. extra-virgin olive oil


For blanched baby vegetables:

10 oz. baby carrots, with tops

10 oz. pattypan squash

10 oz. baby zucchini

3 Tbsps. kosher salt

1 ½ Tbsps. freshly ground black pepper

6 Tbsps. olive oil

2 Tbsps. finely chopped fresh herbs


For soy sauce demi glaze:

1 ½ lbs. eggplant

1 ½ lbs. cauliflower

4 oz. celery

9 oz. carrots

6 oz. beets

4 oz. shiitake mushroom

11 oz. celery root

6 oz. broccoli

1.5 lbs. onion

3 oz. garlic paste

1 Tbsp. tomato paste

2 oz. kombu

1 ¼ gallons water

4 Tbsps. soy sauce


1.     For turnip steaks: Cut top and bottom off each turnip and use 4-inch ring mold to cut into steak shape. “Steak” should be about 2.5 inches thick.

2.     Grind porcini in spice grounder into fine powder.

3.     Toss turnips with olive oil, porcini powder, salt and pepper.

4.     Place in hotel pan and cover with foil. Bake in 300°F oven for about 60 to 70 minutes until tender. Let cool, then just before service place in 400°F oven to caramelize outside of turnips.

5.     For baby vegetables: Cut carrots in half lengthwise. Cut pattypans and zucchini in half top to bottom. Blanch carrot 4 to 5 minutes in salted boiling water, then shock in ice water. Blanch pattypans and zucchini 2 to 3 minutes in salted boiling water, then shock in ice water.

6.     When vegetables have cooled, remove and place on rack to dry.

7.     Heat sauté pan and add olive oil. Add carrots. When they become caramelized, a few minutes, add the pattypans and zucchini and season with salt and pepper. Just before plating, add fresh herbs.

8.     For demi glaze: Preheat oven to 400°F. Shave all vegetables for glaze and kombu in food processor and toss with tomato paste, garlic pastse and olive oil. Place on sheet pans and roast in oven until golden brown. This should take about 60 minutes, stirring every 20 minutes, making sure vegetables do not burn.

9.     Place roasted vegetables in kettle. Place sheet pans on stove and add water. Scrape off caramelized vegetables into kettle to add more flavor to the sauce.

10. Cover vegetables in kettle with water and bring to a boil then back to a simmer. Add soy sauce and simmer overnight on low. The next morning, purée sauce in blender (not an immersion blender, as result will not be smooth enough).

11. Strain through china cap, not fine chinois.

12. To plate: Arrange two turnip steaks on each plate with vegetables and drizzle of demi glaze.

Recipe:  David Kuzma, Yale Dining

TAGS: Menu Trends
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