Turnip Taler
easy
40 mins
40 mins
Ingredients
- 1 Rutabaga (à approx. 800 g)
- 7-10 Tbsp Salt
- 500 g Carrots
- 500 g Leeks (leek)
- 2 Eggs
- 50 g Wheat flour (Type 550)
- 100 g sliced hazelnuts
- 30 g clarified butter
- 30 g Butter or margarine
- 300 g Schmand
- 1 package (25 g) deep-frozen 8-herbs
- 1/2 bunch flat leaf parsley
Directions
- 1
Wash the turnip, cut into 6 slices and peel. Put the slices into some boiling salted water and cook for about 15 minutes. In the meantime peel the carrots. First cut the carrots into 4 cm long pieces, then into thin slices. Clean the leek, cut it lengthwise, wash it and cut it into 4 cm long pieces. Drain the turnip slices, collecting 100 ml cooking water.
- 2
Let the slices cool down a little and dab dry with kitchen paper. Whisk the eggs. Turn the turnip slices one after the other in flour, pull them through the egg and bread them with hazelnuts, press lightly. Fry slices in several portions in clarified butter for 3-4 minutes on each side until golden brown. Place on kitchen paper and keep warm in the preheated oven (electric cooker: 100 °C/ gas: level 1). Sauté the carrots in the fat. Add leek and vegetable water. Steam in a closed pot at medium heat for about 5 minutes. Season with salt. In the meantime mix sour cream and frozen herbs and season with salt. Wash parsley, dab dry and, except for something to garnish, cut into strips and fold into the vegetables. Put the vegetables on a plate and pour sour cream over them.
- 3
Add leek and vegetable water. Steam in a closed pot at medium heat for about 5 minutes. Season with salt. In the meantime mix sour cream and frozen herbs and season with salt. Wash parsley, dab dry and, except for something to garnish, cut into strips and fold into the vegetables. Put the vegetables on a plate and pour sour cream over them. Arrange turnips on top. Garnish with the rest of the parsley
Nutrition Facts
660 kcal
33 g
52 g
15 g
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