Mairübenragout

Name: Mairübenragout
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: German
Ingredients: 900 g turnips (Navetten); 8 Cherry tomatoes; 80 g shelled pine nuts; 2 tbsp butter; 100 ml dry white wine; 300 ml Vegetable broth; Salt; Pepper (ground freshly); Nutmeg (freshly grated); dill sprigs (for garnish)

Prep: 20min

| Servings: 4 | Cook: 15min

Mairübenragout is a recipe with fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!

Ingredients

900 g turnips (Navetten)
8 Cherry tomatoes
80 g shelled pine nuts
2 tbsp butter
100 ml dry white wine
300 ml Vegetable broth
Salt
Pepper (ground freshly)
Nutmeg (freshly grated)
dill sprigs (for garnish)

Instructions

1.
Peel the turnips and cut them into bite‑sized pieces. Wash the tomatoes and pat them dry.
2.
Toast the pine nuts in a hot, fat‑free pan until golden, then set aside.
3.
Heat the butter in the pan, add the turnip pieces and sauté briefly. Deglaze with wine, pour in the broth, and simmer over medium heat for 5–7 minutes.
4.
Remove one third of the turnips, puree them, and stir into the ragout. Season with salt, pepper, and nutmeg; fold in tomatoes and pine nuts, then let it rest briefly. Plate and garnish with dill before serving.