Turnip lasagne with leek cream and smoked pork
very easy
60 mins
60 mins
Ingredients
- 1 Rutabaga (approx. 1,5 kg)
- 1 collar flat leaf parsley
- 1 Onion
- 2 Leek sticks (leek)
- 50 g Gouda cheese
- 35 g Butter or margarine
- 35 g Flour
- 500 ml Milk
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 200 g Kasseleraufschnitt
- 1/2 Bed of garden cress
- 7-10 Tbsp pink pepper berries
- 7-10 Tbsp Aluminium foil
Directions
- 1
Peel, wash and halve the rutabaga and cut it into thin slices of about 0.5 cm. Wash parsley, shake dry and chop finely. Cook in boiling salted water for about 15 minutes. In the meantime peel and dice the onion.
- 2
Clean, wash and cut the leek into slices of approx. 0.5 cm thick. Grate cheese finely.
- 3
Heat the fat in a saucepan. Fry the onion for 2-3 minutes while stirring occasionally until colourless. Add flour and stir until roux becomes light. Pour milk into the roux while stirring.
- 4
Add half of the cheese and parsley, except for something to garnish. Stir until the sauce is smooth, season with salt, pepper and nutmeg. Bring to the boil, add leek and simmer for about 5-6 minutes, stirring occasionally.
- 5
Drain the turnip, quench and drain. Pour about 1/3 of the sauce into an ovenproof dish (approx. 35 x 23 cm). Layer turnip slices and pork loin alternately with the rest of the sauce.
- 6
Finish with sauce, sprinkle with the rest of the cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 40-45 minutes. Cover with foil after about 30 minutes.
- 7
Take out of the oven, remove foil. Cut cress from the bed and sprinkle pink berries over the casserole.
Nutrition Facts
490 kcal
39 g
25 g
26 g
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