Glazed turnips for Kasseler

Name: Glazed turnips for Kasseler
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g tripped chop of Kasseler; 7-10 Tbsp white pepper; 1 (approx. 1.5 kg) Turnip; 200 g sugar, 1/4 l clear broth; 3 TABLESPOONS vinegar, 1-2 bay leaves; 7-10 Tbsp salt, 1 onion; 7-10 Tbsp some thyme, 2-3 tablespoons butter

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g tripped chop of Kasseler
7-10 Tbsp white pepper
1 (approx. 1.5 kg) Turnip
200 g sugar, 1/4 l clear broth
3 TABLESPOONS vinegar, 1-2 bay leaves
7-10 Tbsp salt, 1 onion
7-10 Tbsp some thyme, 2-3 tablespoons butter

Directions

1
Wash the meat, pat dry and season with pepper. Place on a fat pan and pour on 1/4 l water. Roast in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 1 hour. Now and then top with roast stock
2
Clean and wash the turnip. Cut into slices, peel and cut into sticks. Caramelise the sugar until golden yellow. Stir in broth and vinegar. Add rutabaga and bay leaf. Steam covered for about 10 minutes, season. Cook open for another 10 minutes.
3
Peel and chop the onion. Thyme wash, pluck. Fry both in hot butter. Cut the meat open. Serve with turnips and onion. Served with: Boiled potatoes