Ingredients for 4 people:
For the turnips:
200 g turnips
2 carrots
1 beetroot
Salt
2 tbsp butter
4 tsp sugar
1 tbsp chopped parsley
For the pork fillet:
400 g pork fillet
salt, pepper
1 tbsp clarified butter
4 shallots
2 cloves of garlic
1 tbsp butter
1 tsp tomato purée
1 tsp caraway
200 ml veal stock (from the jar)
200 ml dark beer
1 tsp cornflour
For the potato rosette
2 potatoes, mainly waxy potatoes
1-2 tbsp clarified butter
salt, pepper
Preparation:
1. First, for the turnips, peel the rutabagas, carrots and beetroot. Cook separately in salted water until just cooked. Drain and leave to drain.
2. Season the pork fillet with salt and pepper. Heat the clarified butter. Fry the fillet, sear all over. Cook in a preheated oven at 150 degrees (gas: level 1-2, fan oven: 130 degrees) for about 20 minutes. Leave to rest for 5 minutes before cutting.
3. Peel and dice the shallots and garlic. Heat the butter and sauté the shallots and garlic in it. Add the tomato purée and caraway seeds. Pour in the veal stock and beer and reduce by half. Mix the cornflour with a little cold water and stir into the sauce. Bring to the boil once. Season with salt and pepper to taste.
4. Peel and wash the potatoes and cut into very thin slices. Heat the clarified butter in a large coated pan. Place the potato slices and fry on both sides until golden brown (turn carefully so that the rosettes do not fall apart). Season with a little salt and pepper. Keep warm.
5. Heat the butter for the turnips. Sauté the vegetables for 6-8 minutes, sprinkling with the sugar again and again. Season with salt. Cut the meat into slices, arrange everything together and sprinkle with parsley.
Preparation time approx. 75 minutes
Nutritional values per portion approx.:
Calories: 344
Joule: 1443
Protein: 24,7 g
Fat: 16,9 g
Carbohydrates: 23 g
(FoodCentrale by ddp images)
