← All recipes

🍽️ Spring Turnip Ragout with Pine Nuts

253 kcal · 30 min · 4 servings

Ingredients

• 900 g spring turnip (Navette)
• 8 cherry tomatoes
• 80 g peeled pine nuts
• 2 tbsp butter
• 100 ml dry white wine
• 300 ml vegetable broth
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• dill tips (for garnish)

Instructions

1. 1. Peel the spring turnips thoroughly.
2. 2. Cut the turnips into small, bite-sized pieces.
3. 3. Wash the tomatoes under running water.
4. 4. Pat the tomatoes dry with a kitchen towel.
5. 5. Heat a frying pan over medium-high heat.
6. 6. Add the pine nuts to the hot pan.
7. 7. Toast the pine nuts without adding extra fat.
8. 8. Make sure the nuts do not burn.
9. 9. Remove the toasted pine nuts from the pan.
10. 10. Place the pine nuts on a plate and set them aside.
11. 11. Add the butter to the same pan.
12. 12. Melt the butter over medium heat.
13. 13. Add the prepared turnip pieces to the pan.
14. 14. Sauté the turnips briefly until they are slightly translucent.
15. 15. Deglaze the pan with the wine.
16. 16. Pour the broth (fond) over the turnips.
17. 17. Let the ragout simmer over medium heat.
18. 18. Simmer the ragout for 5 to 7 minutes.
19. 19. Remove about one-third of the cooked turnips from the pan.
20. 20. Puree the removed turnips until smooth.
21. 21. Stir the turnip puree into the remaining ragout in the pan.
22. 22. Season the ragout with salt to taste.
23. 23. Season the ragout with freshly ground pepper.
24. 24. Season the ragout with a pinch of ground nutmeg.
25. 25. Add the prepared tomatoes to the ragout.
26. 26. Add the toasted pine nuts to the ragout.
27. 27. Mix all ingredients well together.
28. 28. Let the ragout rest briefly to allow the flavors to meld.
29. 29. Portion the ragout onto plates.
30. 30. Garnish the dish with fresh dill.
31. 31. Serve the ragout immediately while warm.

Nutrition per serving

• kcal: 253
• Protein: 8 g · Fett/Fat: 17 g · Carbs: 13 g