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🍽️ Pan-fried vegetables with white turnips and pine nuts

351 kcal · 30 min · 4 servings

Ingredients

• 800 g fresh white turnip (with greens)
• 4 garlic cloves
• 1 shallot
• 100 g raisins
• 30 g butter
• 200 g vegetable broth
• 100 g peeled pine nuts
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the white turnips thoroughly and shake them dry.
2. 2. Remove the green leaves and the white root bodies from the stems.
3. 3. Cut the turnip leaves into thin strips.
4. 4. Slice the white turnip bodies thinly or shave them.
5. 5. Peel the garlic cloves from their skin.
6. 6. Slice the garlic into thin slices as well.
7. 7. Peel the shallot.
8. 8. Dice the shallot finely.
9. 9. Place the raisins in lukewarm water to soak.
10. 10. Heat the butter in a pan.
11. 11. Fry the garlic and turnip slices for 3 to 5 minutes until golden brown.
12. 12. Add the turnip leaves to the pan.
13. 13. Let the leaves sweat briefly.
14. 14. Deglaze the vegetables with the broth.
15. 15. Simmer the vegetables over medium heat for 7 to 10 minutes.
16. 16. Toast the pine nuts in a second pan without fat until golden brown.
17. 17. Remove the toasted pine nuts from the pan and set them aside.
18. 18. Season the vegetables with salt and pepper.
19. 19. Add the soaked raisins and the pine nuts to the vegetables.
20. 20. Toss everything briefly to mix.
21. 21. Serve the vegetables directly from the pan.

Nutrition per serving

• kcal: 351
• Protein: 9 g · Fett/Fat: 19 g · Carbs: 34 g