Teltower Beet Buffer

Name: Teltower Beet Buffer
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Carrots; 500 g Teltow Turnip; 1 Onion; 1 egg (size M); 3 TABLESPOONS Flour; 50 g Sunflower seeds; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 6 TABLESPOONS Oil; 250 g Edible quark (20 % fat in dry matter); 150 g ripened cream; 100 g Beetroot sprouts; 50 g Lamb's lettuce

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Carrots
500 g Teltow Turnip
1 Onion
1 egg (size M)
3 TABLESPOONS Flour
50 g Sunflower seeds
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
6 TABLESPOONS Oil
250 g Edible quark (20 % fat in dry matter)
150 g ripened cream
100 g Beetroot sprouts
50 g Lamb's lettuce

Directions

1
Peel and wash carrots and turnips. Peel the onion. Coarsely grate vegetables and onion. Stir in egg, flour and sunflower seeds. Season with salt, pepper and nutmeg. Heat the oil in portions in a pan. Fry 12 buffers from the buffer mixture in 3 portions and keep warm.
2
Mix quark and sour cream. Season with salt and pepper. Put sprouts on a sieve and rinse briefly. Clean and wash the salad. Arrange Teltower turnip buffer with quark and beetroot sprouts on plates. Garnish with lamb's lettuce