Turnip purée with lamb

Name: Turnip purée with lamb
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 small rutabaga (approx. 1,3 kg); 600 g Potatoes (mainly mealy cooking); 3 Garlic cloves; 50 g Butter or margarine; 400 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp dried, crushed chili; 2 medium-sized onions; 3 pieces (approx. 450 g) Lamb salmon; 1 Branch rosemary; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 7-10 Tbsp Aluminium foil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 small rutabaga (approx. 1,3 kg)
600 g Potatoes (mainly mealy cooking)
3 Garlic cloves
50 g Butter or margarine
400 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp dried, crushed chili
2 medium-sized onions
3 pieces (approx. 450 g) Lamb salmon
1 Branch rosemary
2 TABLESPOONS Oil
7-10 Tbsp Pepper
7-10 Tbsp Aluminium foil

Directions

1
Clean, wash and dice the turnip. Wash, peel and dice the potatoes. Peel garlic and chop 2 cloves finely. Heat 10 g fat in a large pot and fry the chopped garlic in it.
2
Pour on the stock, add turnips and potatoes and season with salt and chilli. Bring to the boil, cover and cook for about 20 minutes. In the meantime peel onions and cut them into rings. Wash the lamb salmon and dab dry.
3
Halve the remaining clove of garlic. Wash the rosemary and pluck the needles except for something to garnish. Heat the oil in a pan. Fry meat for 6-8 minutes, turning. Finally add garlic and rosemary and fry.
4
Season the meat with salt and pepper, remove from the pan and wrap in aluminium foil. Let it rest for about 5 minutes. Meanwhile add 20 g fat to the turnips and mash. Season the turnip purée with salt and chilli.
5
Heat 20 g fat in a frying pan. Add the onion rings and fry until golden brown, turning them over. Cut lamb salmon into thick slices and arrange on deep plates with the turnip purée. Add some frying fat to the browned onion rings and serve garnished with rosemary.