Turnip and apple puree to braised cutlet

Name: Turnip and apple puree to braised cutlet
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 3 Onions; 4 Pork chop (approx. 275 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 TABLESPOONS Oil; 1 (0,33 l) bottle of malt beer; 400 ml Vegetable broth (instant); 1 (approx. 1.2 kg) Turnip; 400 g Potatoes; 500 g Apples (e.g. Boskop); 1 TEASPOON sugar + sugar to taste; 75 g Butter; 7-10 Tbsp grated nutmeg; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Marjoram

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

3 Onions
4 Pork chop (approx. 275 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 TABLESPOONS Oil
1 (0,33 l) bottle of malt beer
400 ml Vegetable broth (instant)
1 (approx. 1.2 kg) Turnip
400 g Potatoes
500 g Apples (e.g. Boskop)
1 TEASPOON sugar + sugar to taste
75 g Butter
7-10 Tbsp grated nutmeg
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Marjoram

Directions

1
Peel and chop the onions. Wash the meat, dab dry. Season with salt and pepper. Heat 3 tablespoons of oil in a large frying pan and fry the meat for about 3 minutes on each side.
2
Add 2/3 of the onions and fry briefly. Deglaze with malt beer and 200 ml broth. Bring to the boil, cover and stew for about 1 1/4 hours. Peel, wash and chop turnip and potatoes. Peel and quarter apples, cut out the core.
3
Dice apple quarters. Heat 2 tablespoons of oil in a saucepan. Fry 1/3 of the onions in it. Add the apples, potatoes and rutabaga and fry briefly. Sprinkle with 1 tsp. sugar. Deglaze with 200 ml vegetable stock, bring to the boil.
4
Cover and cook for about 40 minutes. Remove from the heat, add butter and mash with a potato masher. Season to taste with nutmeg and salt. Remove meat from the stock. Bring the stock to the boil, stir in the sauce thickener and bring to the boil again.
5
Season to taste with salt, pepper and sugar. Put the meat back into the sauce. Arrange mashed potatoes and chops with sauce on plates. Garnish with marjoram.