Turnip Greens Potato Mash with Apple Cutlet Rolls and Mushroom Sauce
(4 servings)
Turnip Greens Potato Mash
| Peel and dice half an onion and cook it translucent in a big pot with one tablespoon of vegetable oil. |  |
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Peel and dice eight potatoes, add them to the onions and deglaze with two cups of vegetable stock. |
| Wash four bunches of turnip greens and choput the leaves and stems separately. |  |
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Let the potatoes simmer for 10 minutes, then add the stems and after 10 additional minutes add the leaves. |
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| Mash the vegetables and spice them with salt, pepper, nutmeg and half a cup of cream. |  |
Apple Cutlet Rolls and Mushroom Sauce
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Batter four cutlets, spice them with salt, pepper and thyme, place apple slices on each cutlet, roll them and fix them with using yarn or spits. |
| Roast the rolls together with half a diced onion in two tablespoons of vegetable oil. |  |
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Add and roast the diced left-overs of the apple and 250 grams of diced mushrooms. |
| Deglaze with half a cup of cream and let it simmer for 5 minutes. |  |
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Cut the rolls in half and serve them on the turnip greens potato mash together with the sauce. |
