Parsnip Patties with Savoy Cabbage Puree
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 60 g oatmeal
- 75 g barley (naked barley), coarsely round
- 200 ml water
- 2 tablespoon vegetable broth, grained
- 3 leaves lovage
- 1 ½ teaspoon spice mix (Delikata)
- 150 g quark
- 200 g parsnip (s)
- 60 g hazelnuts or walnuts
- 2 small egg (s)
- 2 tablespoon parsley, chopped
- Herbal salt and black pepper
- nutmeg
- Clarified butter, for frying
For the vegetables:
- 600 g savoy cabbae
- 70 g onion (s)
- 20 g butter
- 200 ml vegetable broth, strong
- 6 tablespoon sour cream
- 150 ml milk
- 1 tablespoon parsley, chopped
- Herbal salt and pepper, white
- nutmeg
Print Recipe
Pin Recipe Instructions
- Roast the oat flakes in a pan without fat, stirring occasionally, until they have a delicate smell.
- Stir the barley into the water. Add the chopped lovage leaves, the granulated broth and the delicatessen. Cook to a thick porridge while stirring and leave to swell for 10 minutes on the switched off hotplate. Mix in the quark and oatmeal.
- Brush the parsnips clean under running water, scrape off or peel thinly. Then mince them together with the nuts in the electric chopper. Add this mixture to the grain. Add the eggs and parsley and mix everything thoroughly. Season the mixture with salt, pepper and nutmeg.
- Then shape 2 - 3 patties per person and fry a little fat on both sides over moderate heat until light brown. Roasting time about 7 minutes per side.
- For the savoy cabbage puree, cut the savoy cabbage into narrow strips. Dice the onions and sauté in the butter until translucent. Add the savoy cabbage and pour in the vegetable stock. Cook the vegetables until soft in about 10 minutes. Pour in the cream and milk and roughly puree everything in the saucepan with the cutting stick. Add the parsley. Season the puree with salt, pepper and nutmeg and serve with the patties.
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