Turnip cordon bleu with rice and mushrooms

Name: Turnip cordon bleu with rice and mushrooms
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Rutabaga (approx. 1 kg); 7-10 Tbsp Salt; 150 g Mushrooms; 3 discs cooked ham (approx. 30 g each); 3 discs Gouda cheese (approx. 30 g each); 2 Eggs (size M); 40 g Flour; 100 g Breadcrumbs; 4 TABLESPOONS Oil; 1 TABLESPOON Butter or margarine; 1 package Delicacy sauce for frying; 7-10 Tbsp Parsley

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Rutabaga (approx. 1 kg)
7-10 Tbsp Salt
150 g Mushrooms
3 discs cooked ham (approx. 30 g each)
3 discs Gouda cheese (approx. 30 g each)
2 Eggs (size M)
40 g Flour
100 g Breadcrumbs
4 TABLESPOONS Oil
1 TABLESPOON Butter or margarine
1 package Delicacy sauce for frying
7-10 Tbsp Parsley

Directions

1
Cut 6 slices (each about 1 cm thick) from the rutabaga, peel and wash (use the remaining rutabaga for other purposes). Halve the turnip slices and cook in boiling salted water for about 12 minutes, remove and let cool.
2
Clean and clean the mushrooms and cut them into thin slices. Put 1/2 slice of ham and 1/2 slice of cheese on 6 half turnip slices and place the remaining turnips on top. Beat the eggs in a deep plate.
3
Put flour and breadcrumbs separately on plates. Turn turnip cordon bleu first in flour, then in egg and breadcrumbs. Heat oil in a large frying pan. Fry Cordon Bleu in it for 6-8 minutes at medium heat.
4
Heat the fat in a saucepan. Sauté the mushrooms for about 4 minutes. Add 250 ml water, bring to the boil and stir in the sauce powder. Arrange turnip cordon bleu on plates with the mushroom sauce. Garnish with parsley.
5
It goes well with rice.