Turnip-nut plate

Name: Turnip-nut plate
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Rutabaga (approx. 800 g); 7-10 Tbsp salt, 1-2 tablespoons vinegar; 500 g Carrots; 500 g Leeks (leek); 1-2 eggs, flour to turn; 100 g Hazelnut flakes; 2-3 TABLESPOONS clarified butter; 200 g Sour cream or crème fraîche; 1 TEASPOON cornstarch, pepper; 1/2 bunch Parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Rutabaga (approx. 800 g)
7-10 Tbsp salt, 1-2 tablespoons vinegar
500 g Carrots
500 g Leeks (leek)
1-2 eggs, flour to turn
100 g Hazelnut flakes
2-3 TABLESPOONS clarified butter
200 g Sour cream or crème fraîche
1 TEASPOON cornstarch, pepper
1/2 bunch Parsley

Directions

1
Wash the turnip. Cut into about 8 finger-thick slices and peel. Cook in boiling salted water covered with vinegar for about 15 minutes. Drain and let cool down a little
2
Peel or clean, wash and finely chop the carrots and leeks. Steam them covered in 1/8 l boiling salted water for about 8 minutes
3
Beat the eggs. Turn the turnip slices in flour, egg and nuts one after the other. Press the breadcrumbs lightly. Fry the thalers in hot clarified butter for 4-5 minutes on each side until golden brown
4
Stir sour cream and starch until smooth. Stir into the vegetables. Bring to the boil and simmer for about 2 minutes. Season to taste. Wash and chop the parsley. Arrange turnip taler and vegetables on a plate. Sprinkle with parsley
5
You can also fry celery or kohlrabi slices in the same way