Lamb salmon on turnip and carrot puree

Name: Lamb salmon on turnip and carrot puree
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 500 g Turnip; 2 Carrots; 150 g floury potatoes (e.g. Bintje); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 1 Onion; 1/2 bunch flat leaf parsley; 2 Lamb salmon (approx. 150 g each); 1 TEASPOON Olive oil; 7-10 Tbsp Aluminium foil

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

500 g Turnip
2 Carrots
150 g floury potatoes (e.g. Bintje)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
1 Onion
1/2 bunch flat leaf parsley
2 Lamb salmon (approx. 150 g each)
1 TEASPOON Olive oil
7-10 Tbsp Aluminium foil

Directions

1
Peel, wash and roughly dice rutabaga, carrots and potatoes. Cover and cook in 1/2 l salted water for about 25 minutes.
2
In the meantime peel and finely dice the onion. Wash parsley, shake dry, pluck the leaves from the stalks and chop.
3
Dab meat dry. Heat the oil in a frying pan. Sauté the meat on each side for about 1 minute. Then fry on each side for 2-3 minutes at medium heat. Season with salt and pepper.
4
Remove, wrap in aluminium foil and let it rest for about 5 minutes.
5
Briefly sauté the onion in hot frying fat. Drain the vegetables, collecting 200 ml of vegetable water and pouring it into the pan with the onion. Bring to the boil and reduce for about 3 minutes.
6
Roughly mash the vegetables with a potato masher. Season to taste with salt, pepper and nutmeg. Cut lamb salmon into pieces. Serve with mashed potatoes and sauce. Sprinkle with parsley.