Turnip carrot pan with roast potatoes

Name: Turnip carrot pan with roast potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Turnip; 400 g Carrots; 750 g Potatoes; 2 Onions; 1/2 bunch Thyme (alternatively 1 teaspoon separate thyme); 40 g clarified butter; 3/8 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON chopped parsley

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Turnip
400 g Carrots
750 g Potatoes
2 Onions
1/2 bunch Thyme (alternatively 1 teaspoon separate thyme)
40 g clarified butter
3/8 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON chopped parsley

Directions

1
Wash and peel rutabaga, carrots and potatoes. Dice the turnip, cut the carrots in half lengthwise and cut them diagonally into pieces. Cut potatoes into slices. Peel onions and cut into rings. Wash thyme, dab dry and pluck the leaves from the stems. Heat 10 g clarified butter in a pan, fry turnip and carrots in it and deglaze with stock. Add half of the thyme and cook covered for about 15 minutes.
2
Place in a bowl and keep warm. Heat the remaining fat in a frying pan and fry the potatoes for about 10 minutes, turning them over until golden brown. Finally, add onion rings and remaining thyme and fry. Drain the vegetables, add them to the potatoes and warm up briefly. Season to taste with salt and pepper. Serve sprinkled with parsley
3
Liver: Westmarks