Braised Turnip

Summary

Prep Time	25 mins
Cook Time	50 mins
Total Time	1 hr 20 mins
Course	Side Dish
Cuisine	European
Servings (Default: 5)

Ingredients

Instructions

Wash the leaves, shake dry, pluck from the coarse stems and chop finely. Now peel and clean the vegetables and cut them into small cubes. Also clean the onions and chop them into small pieces.
Now, stirring occasionally with the clarified butter, sauté the vegetables in a roasting pan over medium heat and caramelize. After about 5 minutes add the onions. A light roast set can form, which is repeatedly loosened with the wooden spoon.
After a further 5 minutes, stir in the curry paste, tomato paste and paprika pulp and continue to loosen the roast occasionally. When everything is evenly seared, deglaze with the stock and soy sauce.
Now season with the smoked salt and pepper, stir again and loosen the mixture. In the closed roaster at a low temperature, simmer the vegetables for another 40 minutes. Finally stir in the weighed leaves before serving the braised vegetables.
Due to the larger amount of onions, the mass is nice and creamy and doesn`t need to be bound. These braised vegetables go well with meat dishes of all kinds.

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