Turnip and Potato Purée

Ingredients

• 500 g turnip (0.5 turnips)
• 150 ml Classic Vegetable Broth
• 700 g waxy potatoes
• 300 g red onions (5 red onions)
• 1 tbsp Rapeseed Oil
• 200 g smoked trout fillets (2 smoked trout fillets)
• 0.5 bunch chervil
• 0.5 bunch dill
• 100 ml milk (3.5% fat)
• Salt
• Pepper
• nutmeg

Instructions

1. 1.

   Wash, peel and dice the turnip.

2. 2.

   Bring the vegetable broth to a boil in a pot. Add the diced turnip, bring back to a simmer, cover and cook over low heat for about 8 minutes.

3. 3.

   Meanwhile, peel, rinse and cut the potatoes into 2 cm cubes. Add them to the turnip and continue cooking covered on low heat for about 20 minutes.

4. 4.

   While the turnip and potatoes are cooking, peel, halve and slice the onions into thin rings.

5. 5.

   Heat the rapeseed oil in a non‑stick pan. Fry the onion rings over low heat, turning frequently, for 8–12 minutes.

6. 6.

   Place the trout fillets side by side on a large piece of parchment paper. Fold the paper loosely into a packet, place it on a baking tray and warm in a preheated oven at 100 °C (fan‑forced 80 °C, gas: level 1) for about 10 minutes.

7. 7.

   Rinse and dry the chervil and dill. Pull off small sprigs of each herb, set aside, and coarsely chop the rest.

8. 8.

   Bring the milk to a boil in a small pot. Mash the cooked turnip and potato cubes with a potato masher, gradually adding the hot milk as you mash.

9. 9.

   Season the purée with salt and pepper, grate some nutmeg into it, and fold in the chopped herbs.

10. 10.

    Season the fried onion rings with a pinch of salt and spoon them over the purée. Garnish with sprigs of dill and chervil. Unwrap the warmed trout fillets, halve them, and serve alongside the purée.