Summary

Ingredients

• 3 May turnips
• 500 g asparaus, reen
• 4 spring onion (s)
• 1 handful wild garlic, fresh
• 2 tablespoon olive oil
• 1 tablespoon vegetable stock, instant
• 1 dash water
• salt and pepper
• Parmesan, freshly grated

For the vinaigrette:

• 4 tablespoon balsamic vinegar or white wine vinegar
• 6 tablespoon olive oil
• 1 teaspoon mustard
• 2 teaspoons vegetable stock
• 1 tablespoon maple syrup or liquid honey
• 4 tablespoon water
• salt and pepper

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Instructions

1. Wash the turnips, peel and cut into thin slices. Roughly chop the leaves and stems.
2. Peel the lower third of the asparagus, cut off the ends and cut the asparagus into pieces approx. 3 cm long. Cut the wild garlic into strips and the spring onions into rings.
3. Fry the beetroot slices in hot oil on both sides for approx. 3 - 4 minutes each until they are lightly colored. Then take it out. Then fry the leaves, stems and green asparagus for 5 - 6 minutes while turning. Add the wild garlic. Then add some water and season everything vigorously. Let fry briefly.
4. Whisk the ingredients for the vinaigrette well. Arrange the beetroot slices on plates, then add the green vegetables, spread the vinaigrette over them and sprinkle with parmesan and possibly fresh pepper. Baguette tastes good with it.