Summary

Ingredients

• 1 bunch carrot (s)
• 1 bunch May turnips
• 3 tablespoon pumpkin seeds
• 0.5 ½ bunch parsley
• 1 teaspoon powdered sugar
• 0.5 ½ orange (s), juice it
• Balsamic, white and brown
• Pumpkin seed oil
• Rapeseed oil
• salt
• pepper

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Instructions

1. Peel the turnips and carrots and cut into slices, halve if necessary. Fry in rapeseed oil and caramelize with powdered sugar. Then deglaze with white balsamic vinegar and orange juice. Let simmer for about 5 minutes.
2. At the same time, roast the pumpkin seeds in a pan without fat.
3. Let everything cool down a little, mix with salt, pepper and parsley. Then season with dark balsamic vinegar and pumpkin seed oil