Potato kale pan with Teltower turnips

Name: Potato kale pan with Teltower turnips
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 600 g Potatoes; 600 g Kale; 3 Onions; 50 g clarified butter; 1/8 l clear broth (instant); 375 g Teltow Turnip; 4 Cabbage sausages (approx. 100 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

600 g Potatoes
600 g Kale
3 Onions
50 g clarified butter
1/8 l clear broth (instant)
375 g Teltow Turnip
4 Cabbage sausages (approx. 100 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the potatoes and cook in boiling water for 15-20 minutes. Rinse potatoes under cold water and drain. Sort the kale and wash thoroughly several times. Cut drained kale into strips and blanch in about 1/4 litre of boiling water for 5 minutes.
2
Drain it. Peel and slice the onions. Heat 25 g clarified butter in a pot, sauté onions and add kale. Pour on broth and braise covered for about 1 hour.
3
Wash and peel the turnips and, depending on their size, leave them whole or cut them into pieces. Cabbage sausage after half the cooking time, add turnips to the kale in the last 20 minutes and cook with it. Remove the skin from the potatoes and cut the potatoes into slices.
4
Heat the remaining fat in a large pan and fry the potato slices, turning them over. Season with salt and pepper. Season the kale to taste and add it to the potatoes.