Recette

Prawns and turnips with Corsican Clementine

introduction

    • Ingredients for 4 persons
    • 4 Clementines from Corsica
      500 g turnips
      20g ginger
      30g butter
      20 raw prawns
      50 ml balsamic vinegar
      2 spring onions
    Salt and pepper
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  • Recipe steps
      Peel the turnips and cut them into quarters.
      Immerse them in a pan of boiling water and poach them for about 5 minutes (they should be just cooked).
      Drain the turnip wedges.
      Peel the Corsican Clementines and remove the quarters.
      Grate the ginger, melt the butter in a non-stick pan over high heat, add the ginger, prawns, turnips and quarters of Corsican Clementines.
      Cook over high heat for 2-3 minutes.
      Deglaze with balsamic vinegar, season with pepper and let reduce for about 2 minutes.
      Divide the preparation between 4 plates Finely slice the spring onions.
    Decorate each plate with spring onions and serve immediately.
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  • Trick:
    Replace raw prawns with cooked shrimp which are easier to find.

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