Sugar beet pulp with carrot sauce

Name: Sugar beet pulp with carrot sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Turnips; 7-10 Tbsp Salt; 250 g Carrots; 1 Egg; 30 g ground hazelnuts; 30 g Wholemeal breadcrumbs; 2 TABLESPOONS Oil; 150 g ripened cream; 7-10 Tbsp white pepper; 100 g Lettuce; 2 Tomatoes; 50 g Mushrooms; 1/2 Boxes Cress

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Turnips
7-10 Tbsp Salt
250 g Carrots
1 Egg
30 g ground hazelnuts
30 g Wholemeal breadcrumbs
2 TABLESPOONS Oil
150 g ripened cream
7-10 Tbsp white pepper
100 g Lettuce
2 Tomatoes
50 g Mushrooms
1/2 Boxes Cress

Directions

1
Peel, wash and slice the turnips. Cut the slices into quarters and cook in boiling salted water for 10 minutes. Peel and wash the carrots and cut them into large cubes. Bring to the boil with 1/8 litre salted water and cook over a low heat for 10 minutes.
2
Drain the turnips on a sieve and let them cool down. Place the egg on a flat plate and beat with a fork. Mix hazelnuts and breadcrumbs. Heat oil in a pan. Turn the turnip quarters first in the egg, then in the breadcrumbs-nut mixture and fry in portions in the pan until golden brown.
3
Mash the carrots. Stir in about 3/4 of the sour cream and season to taste with salt and pepper. Clean, wash and dry the salad. Wash tomatoes, dab dry. Remove the stalk and cut the tomatoes into wedges.
4
Wash the mushrooms, dab dry and cut into thin slices. Arrange lettuce, tomato wedges and mushroom leaves on plates. Place the turnip quarters and carrot sauce on top. Pour the rest of the sour cream onto the carrot sauce.
5
Garnish with cress.