Potato parsnip cookies on apple red cabbage

Name: Potato parsnip cookies on apple red cabbage
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 small head red cabbage (about 1 kg); 2 Onions; 4 TABLESPOONS + 1 tsp clarified butter; 1 Bay leaf; 1 TEASPOON Juniper berries; 1 Cinnamon stick; 200 ml dry red wine; 6-10 Tbsp Cider vinegar; 7-10 Tbsp Salt; 3 TABLESPOONS Sugar; 800 g Potatoes; 200 g Parsnips; 50 g finely diced ham; 3 Egg yolk (size M); 7-10 Tbsp grated nutmeg; 1 Apples; 200 g Currant Jelly

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 small head red cabbage (about 1 kg)
2 Onions
4 TABLESPOONS + 1 tsp clarified butter
1 Bay leaf
1 TEASPOON Juniper berries
1 Cinnamon stick
200 ml dry red wine
6-10 Tbsp Cider vinegar
7-10 Tbsp Salt
3 TABLESPOONS Sugar
800 g Potatoes
200 g Parsnips
50 g finely diced ham
3 Egg yolk (size M)
7-10 Tbsp grated nutmeg
1 Apples
200 g Currant Jelly

Directions

1
Clean the red cabbage, quarter it and cut out the stalk. Cut the cabbage into fine strips. Peel onions and cut into strips. Heat 2 tbsp. clarified butter in a pot, fry onions in it until transparent.
2
Add red cabbage, bay leaf, juniper berries, cinnamon stick and red wine. Season with vinegar, salt and sugar. Bring to the boil and simmer for 45-60 minutes. Peel, wash and halve potatoes and cook in boiling salted water for about 20 minutes.
3
Parsnips peel, wash and roughly dice. Add to the potatoes 10 minutes before the end of the cooking time. Heat 1/2 tsp. clarified butter in a pan and fry ham until crispy. Drain the potatoes and press through a potato ricer.
4
Fold in egg yolk and ham and season with salt and nutmeg. Form 16 cookies from the potato mixture. Peel and quarter the apple, remove the core, cut the fruit flesh into pieces. Add apple and redcurrant jelly to the red cabbage.
5
Heat 2 tablespoons of clarified butter in a pan and fry the cookies in portions. Arrange red cabbage and biscuits.