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🍽️ Braised Turnips with Fine Lentil and Vegetable Marinade

256 kcal · 30 min · 4 servings

Ingredients

• 80 g Beluga lentils (soaked overnight)
• 1 carrot
• 0.5 stalk leek
• 1 red onion
• 2 tbsp chive rings
• 6 tbsp olive oil
• 2 tbsp vegetable broth
• 3 tbsp lemon juice
• salt
• pepper (from the mill)
• 600 g turnip
• 1 tsp anise seeds

Instructions

1. 1. Place the lentils in a sieve and rinse them.
2. 2. Bring salted water to a boil and add the lentils.
3. 3. Cook the lentils for about 40 minutes until tender.
4. 4. Peel the carrot while waiting.
5. 5. Wash the leek and remove the tough ends.
6. 6. Cut the carrot and leek into very fine cubes.
7. 7. Add the chopped vegetables to the lentils in the last minute of cooking.
8. 8. Drain the entire mixture through a sieve.
9. 9. Rinse the vegetables and lentils with cold water to shock them.
10. 10. Let the vegetables and lentils drain well.
11. 11. Peel the onion and dice it very finely as well.
12. 12. Place the finely diced onion into a bowl.
13. 13. Add the drained vegetables and lentils to the onion.
14. 14. Get the chives and wash them.
15. 15. Chop the chives finely and add them to the bowl.
16. 16. Add 4 tablespoons of oil to the bowl.
17. 17. Pour the broth over the mixture.
18. 18. Squeeze in the lemon juice.
19. 19. Mix all ingredients in the bowl thoroughly.
20. 20. Season the mixture with salt and pepper to taste.
21. 21. Peel the turnips.
22. 22. Slice the turnips into rounds.
23. 23. Cut the slices into bite-sized pieces.
24. 24. Heat the remaining oil in a pan.
25. 25. Fry the turnip pieces on all sides for about 8 minutes.
26. 26. Add the anise in the final stage of frying.
27. 27. Season the turnips with salt and pepper.
28. 28. Remove the turnips from the pan and place them on a plate.
29. 29. Pour the prepared lentil and vegetable marinade over the turnips.
30. 30. Serve the dish immediately.

Nutrition per serving

• kcal: 256
• Protein: 8 g · Fett/Fat: 16 g · Carbs: 20 g