Piquant turnip pot

Name: Piquant turnip pot
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 large onions; 1/2-1 red chilli pepper or some cayenne pepper; 1 thick stalk of leek (leek); 1 (approx. 1 kg) Turnip; 2 medium-sized carrots; 750 g Potatoes; 2 TABLESPOONS Oil; 1-2 TABLESPOONS sugar (e.g. browner); 2 TABLESPOONS Vegetable broth; 4 (approx. 300 g) Mettenden; 7-10 Tbsp salt, black pepper; 1/2 bunch Parsley; 4 TSP Sour cream or sour cream

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 large onions
1/2-1 red chilli pepper or some cayenne pepper
1 thick stalk of leek (leek)
1 (approx. 1 kg) Turnip
2 medium-sized carrots
750 g Potatoes
2 TABLESPOONS Oil
1-2 TABLESPOONS sugar (e.g. browner)
2 TABLESPOONS Vegetable broth
4 (approx. 300 g) Mettenden
7-10 Tbsp salt, black pepper
1/2 bunch Parsley
4 TSP Sour cream or sour cream

Directions

1
Onions peel, roughly dice. Carve chilli, remove seeds, wash and cut into fine rings. Clean and wash the leek and cut into rings. Clean the turnip. Peel, wash and chop rutabaga, carrots and potatoes
2
Heat the oil in a large pot. Fry the onions in it until transparent. Add prepared ingredients and fry. Sprinkle with sugar and let it caramelize slightly. Deglaze with 1 1/4 l water, stir in broth and bring to the boil. Add mead ends and cook covered for 30-40 minutes
3
Take out the sausage and cut it into slices. Coarsely mash the vegetables in the broth with a potato masher. Add the sausage again. Season to taste with salt and pepper. Wash and chop the parsley except for something to garnish. Arrange stew with sour cream. Sprinkle with parsley and garnish