6 medium sized turnips, diced
½ tsp chili powder
¼ cup water
2 tbs salted butter
1tbs granulated sugar
2 tbs olive oil
2 slices sunflower seed bread
¼ tsp white truffle oil
1 slice County Seat Caraway Cheese
Pour ¼ cup water into skillet over medium heat. Add diced turnips and ¼ tsp chili powder.
Stirring occasionally, cook until water evaporates (15 minutes).
Add 2 tbs butter, and once melted, add 1 tbs sugar; mix so radishes are well-coated. Remove from skillet once sugar dissolves (1-2 minutes) and set aside.
Tip: If using the same skillet, clean now as the sugar can burn while making grilled cheese.
Drizzle 1/8 tsp white truffle oil onto one side of each piece of bread. Sandwich slice of County Seat Caraway cheese between the bread slices with truffle oiled sides facing inwards.
Add 2 tbs olive oil to skillet over medium heat. Once the oil is hot, place the sandwich in the skillet. Immediately, reintroduce radishes along the skillets edge to bring to temperature for a coordinated meal. Flip sandwich after 3 minute, wait 2 more minutes and serve immediately.
Note: When using white truffle oil, I err on the side of caution as it’s quick to overpower a dish. However, I found using a liberal ¼ tsp. created balance between the robust flavors of it and County Seat Caraway.