Fine turnip pan

Name: Fine turnip pan
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 small rutabaga (approx. 800 g); 150 g Carrots; 150 g Leeks (leek); 1 l clear broth (instant); 2 TABLESPOONS Tomato paste; 375 g Potatoes; 2-3 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 1 TEASPOON pickled green and red pepper; 7-10 Tbsp Pepper; 3 Stem(s) flat leaf parsley

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 small rutabaga (approx. 800 g)
150 g Carrots
150 g Leeks (leek)
1 l clear broth (instant)
2 TABLESPOONS Tomato paste
375 g Potatoes
2-3 TABLESPOONS clarified butter
7-10 Tbsp Salt
1 TEASPOON pickled green and red pepper
7-10 Tbsp Pepper
3 Stem(s) flat leaf parsley

Directions

1
Peel and wash the rutabaga, first cut into slices, then into sticks. Peel the carrots, clean the leek. Wash both and cut into thin slices. Cook prepared vegetables in boiling broth and tomato paste for 20 minutes.
2
In the meantime, peel and wash the potatoes, dice them finely and pat them dry. Shortly before serving, fry in hot clarified butter for three minutes. Season with salt and peppercorns. Season turnips with salt and pepper.
3
Wash the parsley, pluck off the leaves and spread on top. Serve sprinkled with fried potatoes.