Turnip Rösti with Taleggio and Chicory

Ingredients

• 600 g turnip
• 1 egg
• 30 g spelt whole‑grain flour (3 tbsp)
• Salt
• 0.5 organic lemon (zest)
• nutmeg
• 5 tbsp Rapeseed Oil
• 2 chicory heads
• 1 tbsp honey
• 20 g butter (1 tbsp)
• 2 tbsp white balsamic vinegar
• 150 g Taleggio cheese (53% fat in solids)
• 2 sprigs thyme
• Pepper
• 2 tbsp elderberry jam

Instructions

1. 1.

   Peel, wash and grate the turnip. In a bowl mix with egg, flour, salt, lemon zest and freshly grated nutmeg.

2. 2.

   Heat 3 tablespoons of oil in a skillet. Drop spoonfuls of the mixture into the pan, flatten them, and fry for 4–5 minutes on each side until golden brown.

3. 3.

   Meanwhile, clean, wash and quarter the chicory lengthwise. Heat the remaining oil in another pan. Sauté the chicory over medium heat for about 6 minutes until all sides are golden. Drizzle with honey, add butter, and let it lightly caramelize for 4 minutes on medium heat. Remove from the stove and drizzle with balsamic vinegar.

4. 4.

   Slice the Taleggio into rounds. Wash and pat dry the thyme leaves. Take the rösti out of the pan, drain, and arrange on a plate with the chicory and cheese slices. Sprinkle the rösti with pepper and garnish with elderberry jam and thyme sprigs.