Turnip ram with roast leek

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the leek and cut in half lengthwise. Cut the pore halves crosswise into 2 pieces each, then cut lengthwise into thin strips. Heat 500 ml oil for frying in a narrow pot to approx. 160 °C. Fry the pore strips in portions for 3-4 minutes until golden brown.

2. 2

   Drain the leek straw on kitchen paper and season with some salt.

3. 3

   Peel, wash and roughly dice the turnip. Peel and wash the potatoes and cut them into halves or quarters depending on their size. Cook potatoes and turnip in boiling salted water with turmeric for 20-25 minutes until soft.

4. 4

   Dab meat dry and season with salt. Heat 2 tablespoons of oil in two pans. Fry the meat for 5-6 minutes while turning. Take out, wrap in aluminium foil and let it rest in a warm place for about 10 minutes.

5. 5

   Add approx. 100 ml water and wine, bring to the boil and simmer at low heat for approx. 10 minutes.

6. 6

   Wash parsley, shake dry, pluck off leaves and chop. Drain potatoes and turnip. Heat milk, curry, chilli and butter, add to the pot with potatoes and turnip and mash to a puree.

7. 7

   Stir in parsley, season mashed potatoes with salt and nutmeg. Season meat with pepper and cut into slices. Arrange mashed meat and sauce, garnish with leek straw.

Nutrition Facts

KCAL
550 kcal

CARBS
35 g

FATS
21 g

PROTEINS
50 g