Potato turnip puree casserole with salami

Name: Potato turnip puree casserole with salami
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Potatoes; 500 g Turnip; 1,5 l Vegetable broth (instant); 2 Onions; 2 Spring onions; 120 g Chorizo sausage; 3 Stem(s) Parsley; 150-200 ml Milk; 150 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Breadcrumbs; 30 g Butter

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Potatoes
500 g Turnip
1,5 l Vegetable broth (instant)
2 Onions
2 Spring onions
120 g Chorizo sausage
3 Stem(s) Parsley
150-200 ml Milk
150 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Breadcrumbs
30 g Butter

Directions

1
Peel and wash the potatoes and rutabaga and cut into small pieces. Cover and cook in boiling broth for about 20 minutes. In the meantime peel onions, cut into rings. Clean and wash spring onions, cut into small pieces, cut sausage into thin slices. Wash and chop parsley. Drain vegetable stock. Pour milk and cream to the vegetables and crush with a masher.
2
Stir in parsley. Season with salt and pepper and fill into an ovenproof dish. Spread the onion and sausage mixture on top. Sprinkle with breadcrumbs. Put butter in small flakes on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes and serve