We started with the classic, vitello tonnato, as the model. I made our tonnato sauce not with tuna, but with fish sauce and worcestershire sauce mixed with mayonnaise, hot sauce, lemon juice and salt. I omitted the tuna because it makes the sauce grainy and I was tired of grainy. I was exploring ideas with turnips and the alliteration sparked the combination. I sliced the turnip on a mandoline and put it in the bowl with our tonnato sauce. I coated the turnips with the sauce and vacuum sealed them to tenderize the vegetables and pull the dressing into the slices. Then I refrigerated the turnips for a half an hour.
The turnips absorbed the sauce and retained a crisp and spicy brightness. We played around serving them with assorted herbs from the weed patch and an additional drizzle of the tonnato sauce.