Summary

Ingredients

• 1 turnip (s)
• 100 g fruit, mixed and dried, cut into fine cubes
• 3 shallot (s), roughly diced
• 2 tablespoon vegetable oil, (rapeseed / sunflower)
• 100 ml white wine, drier
• 1 tablespoon powdered sugar
• 0.5 ½ bunch parsley, smooth, finely chopped with stalks (alternative: fresh coriander)
• 0.5 ½ lemon (s), organic, including the grated zest
• Chilli flakes
• Salt and pepper, freshly ground

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Instructions

1. First the turnip is peeled. It is better to take a little more off the skin, as the beet is quite bitter directly under the skin. Then cut the beetroot into thin slices, then cut into strips and finally into cubes.
2. Let the oil get very hot in a non-stick pan (3/4 heat) and fry the beet cubes for about 2 - 3 minutes. Then add the shallot cubes and sprinkle everything with the powdered sugar. Then fry for another 2 - 3 minutes until the shallots are nice and translucent. The sugar caramelizes the whole thing, which significantly increases the taste and aroma.
3. Now add the baked fruit, let it heat up briefly at full heat and deglaze with the white wine. Stir vigorously with a spatula.
4. Reduce the heat to half power and stir every now and then until the wine has largely boiled down. Season to taste with salt, pepper and chilli according to your personal taste.
5. Just before serving, add the lemon peel and parsley and briefly pull through the pan. If you like coriander, you can also swap the parsley for fresh coriander. This gives the dish a light Asian style. I always use the stems for the herbs. These have even more aroma than the leaves and give all dishes a real bite.
6. The vegetables go wonderfully with any type of fish, be it boiled, fried or pickled, for example. The recipe has always been very successful with me as a bed of vegetables for fried salmon and as an accompaniment to sour fried herring.