Turnip potato pancakes with smoked pork ragout

Name: Turnip potato pancakes with smoked pork ragout
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 250 g Spring onions; 400 g Kasseler cutlet (boneless); 2 TABLESPOONS Oil; 300 ml clear broth (instant); 125 g Whipped cream; 1/2 bunch or pot of fresh thyme; 2 TABLESPOONS sauce thickener; 7-10 Tbsp white pepper; 1 big onion; 1/2 bunch Parsley; 500 g Turnip; 750 g Potatoes; 1-2 TEASPOONS dried marjoram; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 50-60 g clarified butter

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

250 g Spring onions
400 g Kasseler cutlet (boneless)
2 TABLESPOONS Oil
300 ml clear broth (instant)
125 g Whipped cream
1/2 bunch or pot of fresh thyme
2 TABLESPOONS sauce thickener
7-10 Tbsp white pepper
1 big onion
1/2 bunch Parsley
500 g Turnip
750 g Potatoes
1-2 TEASPOONS dried marjoram
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
50-60 g clarified butter

Directions

1
Clean, wash and cut the spring onions into rings. Cut the smoked pork loin into cubes. Heat the oil in a frying pan and fry the diced smoked pork loin lightly while turning. Add spring onions, fry briefly and deglaze with stock and cream.
2
Wash the thyme, dab dry and pluck the leaves except for something to decorate. Add thyme to the sauce, bring to the boil and simmer for 1-2 minutes. Add the sauce thickener while stirring, bring to the boil again briefly and season with pepper.
3
Put ragout aside. Peel onion and chop very finely. Wash parsley, dab dry and chop. Wash, peel and cut the turnip into slices. Grate the rutabaga roughly. Wash, peel and grate potatoes.
4
Mix the rutabaga, potatoes, onion, parsley, marjoram and eggs well. Season with salt, pepper and nutmeg. Heat a little clarified butter in a large pan, add 3 heaps of buffer mixture and spread a little flat.
5
Fry until crispy brown, turning the meat and place on a plate. Keep finished buffers warm. Fry 9 more buffers from the remaining mixture. To serve, stack 3 buffers on a plate with some Kasseler ragout in between.
6
Serve garnished with thyme.