Turnips with potato croutons

Name: Turnips with potato croutons
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 1/2 small rutabaga (approx. 400 g); 1 medium-sized carrot; 1 small stick of leek; 1 Garlic clove; 1 TEASPOON Oil; 1 TEASPOON Vegetable broth; 1/2-1 TEASPOON pickled green pepper (glass); 1 small bay leaf; 175 g Potatoes, salt; 3-4 Stem(s) parsley, pepper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

1/2 small rutabaga (approx. 400 g)
1 medium-sized carrot
1 small stick of leek
1 Garlic clove
1 TEASPOON Oil
1 TEASPOON Vegetable broth
1/2-1 TEASPOON pickled green pepper (glass)
1 small bay leaf
175 g Potatoes, salt
3-4 Stem(s) parsley, pepper

Directions

1
Peel, wash and cut the turnip into fine sticks. Peel the carrot and clean the leek. Wash both and cut finely. Peel and chop garlic.
2
Sauté garlic in 1/2 teaspoon hot oil. Steam vegetables briefly. Add approx. 200 ml water, broth, green pepper and bay leaf. Bring to the boil, cover and stew for about 20 minutes
3
In the meantime, peel, wash and finely dice the potatoes and pat them dry. Heat 1/2 tsp. oil in a coated pan. Fry the potatoes for about 10 minutes until golden brown all around. Season with salt
4
Wash and pluck the parsley. Season turnips with salt and pepper. Sprinkle with parsley and potato cubes
5
The remaining rutabaga keeps in the vegetable bin for about 1 week. Cook a small soup from it. Fry the onion and rutabaga in 1 tsp. oil and cook with stock. If necessary puree and sprinkle with plenty of parsley