May turnips on cabbage cream with dandelion

For the paprika oil, gently fry the garlic, ginger and paprika in a pan with a little oil for 3–4 minutes. Add the remaining oil and heat to approx. 100 °C. Leave to cool, then pass through a very fine sieve or muslin cloth.

For the pointed cabbage cream, sweat the cabbage, celery, shallots and juniper berries in the oil in a pan for 4–5 minutes without colouring. Add the stock and salt, cover and cook for about 20 minutes until very soft. Process with the parsley in a blender to a very smooth cream, then pass through a fine sieve.

For the May turnips, heat the oil in a pan and sweat the turnips for 2–3 minutes. Deglaze with the stock and cook for about 10 minutes until al dente. Coat with the Kikkoman Sushi Sauce.

For the croutons, heat the oil in a pan to 160 °C and fry the bread for 3–4 minutes until crisp, tossing occasionally. Season with salt.

To serve, briefly marinate the sliced May turnips with the Kikkoman Seasoning for Sushi Rice. Spoon the pointed cabbage cream and paprika oil onto plates. Arrange both turnip preparations and the croutons on top. Serve garnished with the dandelion and a drizzle of Kikkoman Seasoning for Sushi Rice.