Turnip pot with curry

Name: Turnip pot with curry
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3-4 Carrots (approx. 300 g); 1 (approx. 1.2 kg) rutabaga; 750 g Potatoes (firmly cooked); 3-4 Tbsp oil, 1 tsp. flour; 1-2 TEASPOONS Curry; 7-10 Tbsp salt, black pepper; 8 Peppercorns; 2 Bay leaves; 2-3 TABLESPOONS Vegetable broth; 250 g Leeks (leek); 2 medium-sized onions; 1/2 bunch Parsley; 3-4 Tbsp Sour cream or; 7-10 Tbsp Fresh cream

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

3-4 Carrots (approx. 300 g)
1 (approx. 1.2 kg) rutabaga
750 g Potatoes (firmly cooked)
3-4 Tbsp oil, 1 tsp. flour
1-2 TEASPOONS Curry
7-10 Tbsp salt, black pepper
8 Peppercorns
2 Bay leaves
2-3 TABLESPOONS Vegetable broth
250 g Leeks (leek)
2 medium-sized onions
1/2 bunch Parsley
3-4 Tbsp Sour cream or
7-10 Tbsp Fresh cream

Directions

1
Peel, wash and chop the carrots, turnip and potatoes
2
Heat 2-3 tablespoons of oil in a large pot. Brown the prepared vegetables and potatoes in it. Dust with flour and curry and sauté. Season with salt, peppercorns and laurel. Stir in 1 l water, bring to the boil. Stir in stock and cook covered for about 30 minutes
3
Clean the leek, wash it thoroughly and cut it into small pieces. Add after approx. 10 minutes
4
Peel onions and cut them into rings. Fry in a pan in 1 tbsp. hot oil until golden brown. Wash and chop the parsley. Season the stew to taste. Sprinkle with onion rings, parsley and curry. Serve with sour cream
5
For a creamy consistency, lightly mash the vegetables with a potato masher