Millet with Red Cabbage, Turnips and Jerusalem Artichoke Carpaccio

The red on the leaves is one of the colours that most reminds me of autumn. Oaks, larches, pines, firs, birches: each with its own language marks the landscape with shades from dark green to copper and from rust to crimson.
I wanted to capture that crimson note, which always looks to me almost like a wound in the woods, and turn it into a dish that tells, with sweetness and depth, the flavours of this time of year. The depth comes from tubers such as turnips and Jerusalem artichokes, which grow silently deep in the soil.
It is a season that turns towards retreat and reflection, in preparation for new buds, which I wanted to recall with the touch of green that completes the dish.

Rinse the turnips well and put them in cold water; once it boils, cook them for about 20 minutes, depending on their size.
Cook the millet by absorption (1 part millet to 2 parts water) with star anise, cinnamon and a pinch of salt.
Meanwhile, wash and thinly slice the red cabbage.
Peel the boiled turnips and cut them into small cubes. In a wok, heat a few tablespoons of olive oil and cook the cabbage with the onion. After a few minutes, salt and let the water evaporate, stirring often. When it is three quarters cooked, add the diced turnips, stir and finish cooking.
When the millet is ready, mix it with the cabbage and turnips.

Wash and peel the Jerusalem artichokes, slice them thinly and dress them with a few drops of lemon and a drizzle of olive oil.

Toast the walnuts and hazelnuts and crush them roughly.
Wash the baby spinach.
Serve the millet shaped with a pastry ring, with the Jerusalem artichoke carpaccio, fresh baby spinach, walnuts and hazelnuts, a sprinkle of sumac and a few drops of lemon.