Turnip purée with lamb salmon

Name: Turnip purée with lamb salmon
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Rutabaga (approx. 1,3 kg); 600 g floury potatoes; 2-3 Garlic cloves; 3-4 Tbsp Oil; 1-2 TEASPOONS Vegetable broth; 2 medium-sized onions; 1 sprig of fresh or slightly dried rosemary; 3 (approx. 500 g) Lamb salmon; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 TABLESPOON Butter; 7-10 Tbsp crushed chili or cayenne pepper; 7-10 Tbsp Aluminium foil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Rutabaga (approx. 1,3 kg)
600 g floury potatoes
2-3 Garlic cloves
3-4 Tbsp Oil
1-2 TEASPOONS Vegetable broth
2 medium-sized onions
1 sprig of fresh or slightly dried rosemary
3 (approx. 500 g) Lamb salmon
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 TABLESPOON Butter
7-10 Tbsp crushed chili or cayenne pepper
7-10 Tbsp Aluminium foil

Directions

1
Clean the turnip, halve it and cut into slices. Peel, rinse and roughly dice. Peel, wash and chop the potatoes. Peel garlic, chop half roughly
2
Heat 1 tablespoon of oil in a large pot. Briefly fry the chopped garlic, turnip and potatoes. Add a good 400 ml water and stock. Bring to the boil, cover and cook for 25-30 minutes
3
Peel onions and cut them into rings. Halve the rest of the garlic. Wash the rosemary and pluck it except for something to garnish. Wash the meat and pat dry. Fry in 1-2 tablespoons of hot oil all around for about 8 minutes. Season with salt and pepper. Fry garlic and rosemary briefly. Wrap the meat in aluminium foil and let it rest for about 5 minutes
4
Heat 1 tablespoon of oil in the frying fat. Fry the onion rings until golden brown. Mash the vegetables and stir in 1 tablespoon of butter. Season to taste with salt and chilli. Cut the meat open and arrange with the puree. Spread onion rings over it. Garnish with the rest of the rosemary