Summary

Ingredients

• 400 g turnip (s)
• 400 g potato (s)
• 400 ml vegetable stock, (instant)
• 250 g whipped cream
• 5 tablespoon sauce thickener, lighter
• Salt and pepper, from the mill
• Nutmeg, grated
• 500 g pork fillet (s)
• 1 tablespoon oil
• Parsley, for garnish

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Instructions

1. Cut the turnip into long pieces and then into thin slices. Peel the potatoes and cut into thin slices. Bring the stock to the boil, cook the turnip and potatoes in it for about 1 minute. Take out and layer alternately in 4 casserole dishes. Pour the cream into the broth and bring to the boil. Stir in the sauce thickener and bring to the boil again briefly. Season to taste with salt, pepper and nutmeg. Cut the pork fillets into 12 medallions. Heat the oil in a pan and fry the medallions for about 1 minute on each side. Season with salt and pepper. Put 3 medallions each in a mold and pour sauce over them. Bake meat and vegetables in a preheated oven at 200 degrees fan-assisted 175 degrees for approx. 15 minutes. Serve garnished with parsley.