Turnip and leek stew with mead ends

Name: Turnip and leek stew with mead ends
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1 small vegetable onion (approx. 250 g); 250 g Leeks (leek); 300 g Carrots; 750 g floury potatoes; 1.2 kg Turnip; 1/2 red chilli pepper; 3 TABLESPOONS Oil; 1 TEASPOON dried thyme; 2 TABLESPOONS demerara sugar; 1200 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 4 Mettenden (approx. 100 g each); 1/2 bunch Parsley; 150 g Fresh cream; 7-10 Tbsp brown sugar, red chilli and parsley

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1 small vegetable onion (approx. 250 g)
250 g Leeks (leek)
300 g Carrots
750 g floury potatoes
1.2 kg Turnip
1/2 red chilli pepper
3 TABLESPOONS Oil
1 TEASPOON dried thyme
2 TABLESPOONS demerara sugar
1200 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp black pepper
4 Mettenden (approx. 100 g each)
1/2 bunch Parsley
150 g Fresh cream
7-10 Tbsp brown sugar, red chilli and parsley

Directions

1
Peel and roughly dice the onion. Clean, wash and cut the leek into rings. Clean, wash and chop the carrots. Peel, wash and chop potatoes. Clean, wash and also dice turnip.
2
Clean, wash and finely chop the chilli. Heat the oil in a pot and fry the onion until transparent. Add chili, potatoes, carrots, leek, thyme and rutabaga, fry briefly. Sprinkle with sugar and caramelise briefly.
3
Deglaze with broth, bring to the boil, season with salt and pepper and cook covered for 30-35 minutes. Meanwhile cut the ends of the mead into slices. Wash parsley, dab dry and chop finely. Mash the vegetables coarsely in the stock with a potato masher.
4
Add the mead ends, heat up again and season with salt and pepper. In a terrine with a blob of crème fraîche, sprinkle with parsley and garnish with sugar, chilli pepper and parsley leaf.
5
Add the remaining crème fraîche in a small bowl.