Teltow turnips au gratin

Name: Teltow turnips au gratin
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 medium onion; 300 g Carrots; 750 g Teltow Turnip; 3 TABLESPOONS Oil; 2 TABLESPOONS Flour; 250 g Whipped cream; 2 TEASPOONS Intant Vegetable Stock; 4 (150 g each) Beef hoof steaks; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 75 g grated gouda cheese; 3 Stem(s) Parsley

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 medium onion
300 g Carrots
750 g Teltow Turnip
3 TABLESPOONS Oil
2 TABLESPOONS Flour
250 g Whipped cream
2 TEASPOONS Intant Vegetable Stock
4 (150 g each) Beef hoof steaks
7-10 Tbsp Salt
7-10 Tbsp black pepper
75 g grated gouda cheese
3 Stem(s) Parsley

Directions

1
Peel and chop the onion. Clean, peel and wash the carrots and turnips. Cut carrots into slices and turnips into cubes. Heat 1 tablespoon of oil in a saucepan, fry the onion in it.
2
Add the carrots and turnips and steam briefly. Dust with flour and sauté briefly. Gradually add 250 ml water and cream, stirring continuously. Bring to the boil, stir in the stock and simmer for 5 minutes over a mild heat.
3
Wash the steaks, pat dry. Heat 2 tablespoons of oil in a pan, fry the steaks on each side, remove. Season meat and vegetables with salt and pepper. Put the vegetables and steaks in an ovenproof dish (approx. 1.5 litres capacity), sprinkle with cheese.
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 10-15 minutes. Wash parsley, dab dry and chop finely. Sprinkle over the casserole.