This is one of the few things that I had time to try in the last little while. This was inspired by a meal I had at Iron Chef Ishinabe's restaurant Queen Alice in Japan a couple of years ago.
It's a piece of seared foie gras on top of a piece of turnip that has been stewed in beef broth. Topped with some chopped chives and truffle salt. It tasted good but the presentation could have be better if I was actually serving this. I used only a half-sized piece of foie gras as a test, and I could have been less lazy and cut the turnip with a circular cutter instead.
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