Kasseler with caramelized rutabaga puree

Name: Kasseler with caramelized rutabaga puree
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Onions; 2 medium-sized carrots; 1 (approx. 1.2 kg) Turnip; 500 g Potatoes; 3 TABLESPOONS Oil; 1 TABLESPOON Sugar; 7-10 Tbsp salt, pepper; 1-2 TABLESPOONS Flour; 4 (approx. 1 kg) Kasseler chops; 2 TABLESPOONS Butter

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Onions
2 medium-sized carrots
1 (approx. 1.2 kg) Turnip
500 g Potatoes
3 TABLESPOONS Oil
1 TABLESPOON Sugar
7-10 Tbsp salt, pepper
1-2 TABLESPOONS Flour
4 (approx. 1 kg) Kasseler chops
2 TABLESPOONS Butter

Directions

1
Onions peel, 2 onions finely dice. Peel, wash and roughly dice carrots, turnip and potatoes.
2
Heat 1 tablespoon of oil in a large pot. Brown the onion cubes, vegetables and potatoes in it. Sprinkle with sugar and caramelise briefly. Season with salt and pepper. Pour a good 1⁄2 l water, bring to the boil, cover and cook for about 40 minutes.
3
Cut 2 onions into fine rings and mix with flour. Wash the chops and dab dry. Heat 2 tablespoons of oil in a frying pan. Fry the chops for 3-4 minutes on each side.
4
Coarsely mash vegetables and potatoes in the cooking water with a potato masher. Season the puree with salt and pepper, keep warm. Remove the chops and keep warm. Heat butter in the frying fat.
5
Fry the onion rings until crispy, turning them over. Arrange everything and sprinkle with the roasted onion rings.