Turnip buffer on autumn salad

Name: Turnip buffer on autumn salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Pomegranate (approx. 300 g); 1 TABLESPOON Pumpkin seeds; 6 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sugar; 3 TABLESPOONS Olive oil; 1 Onion; 700 g Celeriac; 250 g Potatoes; 2 Eggs (size M); 30 g clarified butter; 150 g Fresh cream; 4 Stem(s) Parsley; 1 (approx. 175 g) Lettuce

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Pomegranate (approx. 300 g)
1 TABLESPOON Pumpkin seeds
6 TABLESPOONS white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sugar
3 TABLESPOONS Olive oil
1 Onion
700 g Celeriac
250 g Potatoes
2 Eggs (size M)
30 g clarified butter
150 g Fresh cream
4 Stem(s) Parsley
1 (approx. 175 g) Lettuce

Directions

1
Halve the pomegranate and tap the seeds out with the back of a tablespoon. Roast pumpkin seeds in a pan without fat while turning, remove. For the vinaigrette mix vinegar, salt, pepper and sugar well.
2
Oil embezzlement.
3
Peel and finely chop the onion. Celery and potatoes peel, wash and roughly grate. Mix well onion, potatoes, celery and eggs. Season with salt and pepper.
4
Heat the clarified butter in 4 portions in a pan. Fry 3 buffers in each, turning them until golden yellow, keep warm. In the meantime season crème fraîche with salt and pepper. Wash parsley, shake dry and chop finely.
5
Clean and wash the salad, pluck into bite-sized pieces and drain.
6
Mix salad, pomegranate seeds, pumpkin seeds and vinaigrette. Arrange 3 buffers, some lettuce and 1 blob of crème fraîche on plates sprinkled with parsley. Add the rest of the salad.