Teltower turnips in bèchamel sauce with beefsteak

Name: Teltower turnips in bèchamel sauce with beefsteak
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Teltow Turnip; 800 g Potatoes; 7-10 Tbsp Salt; 1/2 bunch Chives; 25 g Butter or margarine; 25 g Flour; 1/4 l Milk; 1 TEASPOON Instant vegetable stock; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 4 Beefsteaks (approx. 100 g each); 7-10 Tbsp coarse pepper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Teltow Turnip
800 g Potatoes
7-10 Tbsp Salt
1/2 bunch Chives
25 g Butter or margarine
25 g Flour
1/4 l Milk
1 TEASPOON Instant vegetable stock
7-10 Tbsp Pepper
2 TABLESPOONS Oil
4 Beefsteaks (approx. 100 g each)
7-10 Tbsp coarse pepper

Directions

1
Wash and peel the turnips and, depending on their size, possibly halve them. Potatoes peel, wash, halve or quarter. Cook potatoes in little boiling salted water for about 20 minutes.
2
Steam the turnips in 3/8 litres of boiling salted water for about 15 minutes. In the meantime, wash the chives, dab dry and cut into small rolls, except for a little garnish. Drain and collect the vegetable water from the turnips.
3
Heat the fat in a saucepan and sauté the flour in it. Add 1/4 litre vegetable water and milk while stirring, bring to the boil and simmer for about 5 minutes. Season the sauce with vegetable stock, pepper and possibly some salt.
4
Add the chives and turnips to the sauce and warm them up. Heat the oil in a large pan and place the steaks in the hot oil. Fry for 3-4 minutes while turning. Season with salt and coarse pepper and arrange on plates with the turnips and potatoes.
5
Serve garnished with chives.