Turnip purée with bacon

Name: Turnip purée with bacon
Yield: 1
Ingredients: 1 Rutabaga (approx. 1,5 kg); 500 g Carrots; 1 kg Potatoes; 1 Onion; 2 TABLESPOONS clarified butter or oil; 2 TEASPOONS Vegetable broth (instant); 1 piece(s) (250 g) streaky smoked bacon; 1 collar Parsley; 2-3 TABLESPOONS Butter; 7-10 Tbsp coarse pepper; 7-10 Tbsp Salt

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

1 Rutabaga (approx. 1,5 kg)
500 g Carrots
1 kg Potatoes
1 Onion
2 TABLESPOONS clarified butter or oil
2 TEASPOONS Vegetable broth (instant)
1 piece(s) (250 g) streaky smoked bacon
1 collar Parsley
2-3 TABLESPOONS Butter
7-10 Tbsp coarse pepper
7-10 Tbsp Salt

Directions

1
##Steckrübe## cut in half or quarter, peel, wash. Cut into approx. 2 cm thick slices, then dice roughly. Peel and wash ##carrots## and ##potatoes## and dice into equally sized pieces.
2
Peel and chop the onion. Heat clarified butter in a large pot. Fry the onion. Add vegetables and potatoes and steam briefly, but do not brown.
3
Add 600 ml of water, bring to the boil and stir in the stock. Add the bacon in one piece and cook covered for about 45 minutes, until the vegetables and potatoes are white
4
Wash the parsley, shake dry and cut into fine strips. Take out the bacon and mash the turnip vegetables with a potato masher.
5
Add butter and let it melt covered for 2-3 minutes. In the meantime, cut off the rind and any cartilage from the bacon. Cut the bacon into thin slices.
6
Season the turnip puree with coarse pepper and salt if necessary (caution - the bacon can be salty enough!), stir vigorously. Serve the turnip puree with slices of bacon, sprinkle with parsley.