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Hakurei Turnip Bisque and White Bean Ragu over Polenta

Hakurei Turnip Bisque, Flour Medley Bread, Baby Bibb Salad

  • Heat the soup gently or serve it chilled.

  • Warm the bread.

  • Tear up the leaves and dress the salad.

White Bean Ragu w. Green Garlic and Braised Pork, Crisped Polenta, Sauteed Choi and Asparagus

  • Heat the ragu gently to a simmer. Use a lid for faster and more even heating. Stir to allow the pork to shred a bit and for everything to simmer together 2-3 minutes so it is hot through.

  • Over medium-high heat a little butter and or oil in a non-stick or well seasoned pan. Cut the blocks of prepared polenta into approximately 1.5"x1.5" pieces. When the fat is hot add the pieces 'skin' side down. Allow them to brown, adjusting the heat as needed. Do not crowd the pan. The pieces will take about 3 minutes per side to brown properly. Turn them when the first side is done to brown the other side. Transfer to a paper towel, and then serving plates. Top with the ragu to serve.

  • Chop the choi and asparagus in approximately 1" pieces. Sauté the asparagus in a little butter or oil over medium high heat. They will brighten and brown lightly. About 2 minutes. Add the choi pieces. Toss, season with salt, sauté 1-2 minutes more and serve beside the ragu and polenta.

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