Butter-Gemüse

Ingredients

• 300 g carrots
• 300 g white turnip greens (Eiszapfen)
• 3 tbsp butter
• 300 g Swiss chard (Mangold)
• salt pepper

Instructions

1. 1.

   Wash the carrots and white turnip greens, peel thinly while leaving some green on them. Bring water to a boil with a splash of fruit vinegar and cook both for about 8 minutes until not too soft; drain, shock in cold water, and let dry well.

2. 2.

   Thoroughly wash the Swiss chard, cut the leaves into 3 cm wide strips, finely dice the stems. Heat 2 tbsp butter in a pan and sauté the carrots and turnip greens. Remove them and steam the Swiss chard in the remaining butter. Season with salt and pepper, arrange decoratively on a plate, and place the diced stems in the center.