Black Turnip Stew
The black turnip stew surprises with a delightful variety of flavors and is easy to prepare – try the recipe from Spoonsparrow!
Ingredients
- 400 g black turnips
- 0.5 lemon
- 200 g carrots
- 100 g swiss chard
- 800 g potatoes
- 100 g parsley root
- 200 g Kohlrabi
- 2 Spring Onions
- 3 small shallots
- 1 Tbsp clarified butter
- 200 g cauliflower florets
- 1 tin saffron strands (1g)
- 1 small sprig rosemary
- 400 ml Vegetable broth
- Salt
- 1 Garlic clove
- 3 tbsp crème fraîche
- 2 tbsp milk
- 0.5 tsp locust bean gum (2g)
Instructions
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1.
Clean, peel and cut black turnips into diagonal pieces about 3 cm long, then place them in lemon water.
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2.
Peel carrots and cut them diagonally into pieces about 3 cm long. Strip the green leaves from Swiss chard and cut the stems into pieces about 2 cm long.
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3.
Peel potatoes and dice them very small.
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4.
Peel parsley root and kohlrabi and cut them into cubes about 1 cm large. Clean spring onions and cut them with greens into 3 cm pieces.
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5.
Peel shallots and halve them.
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6.
Heat clarified butter in a pot, then sauté the shallots, potatoes, black turnips, cauliflower florets and saffron for about 5 minutes; remove the cauliflower. Add the rosemary sprig and vegetable broth, season with salt, and let everything simmer for 5 minutes.
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7.
Press garlic and stir it in. Add carrots, then after another 5 minutes add kohlrabi, parsley root and cauliflower, and after another 5 minutes add Swiss chard. Continue cooking uncovered for about 5 more minutes until the vegetables are firm and the liquid has reduced to half. Mix crème fraîche, milk and locust bean gum, stir into the broth, and let it thicken. Serve hot.
- 8.
