Pancetta- and Sesame-Coated Turnips

Ingredients for Pancetta- and Sesame-Coated Turnips

• 16 very thin pancetta slices (Italian bacon

• about one 90g package)

• 2 large turnips (each about 230g ), peeled, each cut into 8 wedges

• 1 large egg

• 350ml sesame seeds (about 1000g )

• Vegetable oil (for deep-frying)

How to make Pancetta- and Sesame-Coated Turnips

Wrap 1 pancetta slice around 1 turnip wedge, covering most of turnip. Repeat with remaining pancetta slices and turnip wedges.

Line rimmed baking sheet with waxed paper. Whisk egg in medium bowl to blend and place sesame seeds in another medium bowl. Dip each pancetta-wrapped turnip wedge into beaten egg to coat, then dip into sesame seeds, turning to coat generously on all sides. Place on prepared baking sheet. DO AHEAD: Turnips can be prepared 2 hours ahead. Cover and keep chilled.

Preheat oven to 177°C. Pour enough vegetable oil into heavy medium saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan and heat oil to 177°C. Working in batches, add sesame-coated turnip wedges to oil, and deep-fry until sesame seeds are golden, about 1 minute (turnips will be very crunchy). Transfer turnips to paper towels to drain. Arrange turnips on rimmed baking sheet and bake just until turnips are beginning to soften, about 7 minutes. Sprinkle generously with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.