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🥗 Creamy Potato-Pear Puree with Warm Red Cabbage and Cranberry Salad

408 kcal · 30 min · 4 servings

Ingredients

• Parsnips 3 pcs.
• Potatoes, floury 600 g
• Salt pinch
• Pears 1 pc.
• Mint, fresh 10 g
• Apple sauce 2 tbsp
• Olive oil 4 tbsp
• Balsamic vinegar, light 2 tbsp
• Pepper, black ground pinch
• Cranberries, dried 40 g
• Red cabbage, fresh 0.5 pc.
• Sugar pinch
• Butter 2 tbsp
• Breadcrumbs 4 tbsp
• Heavy cream 200 g

Instructions

1. 1. Peel the parsnips and the potatoes.
2. 2. Rinse the vegetables under running water.
3. 3. Cut the parsnips and potatoes into small cubes.
4. 4. Fill a pot with salted water so that the liquid just covers the ingredients.
5. 5. Bring the water in a pot to a boil.
6. 6. Place the lid on the pot.
7. 7. Simmer the vegetables over medium heat for about 20 minutes until tender.
8. 8. Rinse the pear under running water.
9. 9. Cut the pear into quarters.
10. 10. Remove the core from the pear pieces.
11. 11. Cut the pear pieces into small cubes as well.
12. 12. Add the pear cubes to the vegetables in the pot after about 10 minutes of cooking time.
13. 13. Continue cooking the pears together with the vegetables until they are tender.
14. 14. Rinse the mint under running water.
15. 15. Shake the mint dry.
16. 16. Pluck the mint leaves from the stems.
17. 17. Finely chop the mint leaves.
18. 18. Take a bowl and put the chopped mint in it.
19. 19. Add apple puree to the mint in the bowl.
20. 20. Add 2 tablespoons of olive oil to the mixture.
21. 21. Add balsamic vinegar to the mixture.
22. 22. Season the mixture with salt.
23. 23. Season the mixture with pepper.
24. 24. Mix all the ingredients for the dressing well together.
25. 25. Chop the cranberries coarsely.
26. 26. Rinse the red cabbage under running water.
27. 27. Remove the hard core from the red cabbage.
28. 28. Cut the red cabbage crosswise into thin strips.
29. 29. Take a pan and put 2 tablespoons of olive oil in it.
30. 30. Heat the oil in the pan over medium heat.
31. 31. Add the cut red cabbage to the hot pan.
32. 32. Add the coarsely chopped cranberries to the pan.
33. 33. Fry the red cabbage and cranberries for about 4 minutes.
34. 34. Season the fried mixture with sugar.
35. 35. Season the fried mixture with salt.
36. 36. Season the fried mixture with pepper.
37. 37. Mix the fried red cabbage-cranberry mixture with the prepared dressing.
38. 38. Take a pan and put butter in it.
39. 39. Heat the butter in the pan over high temperature.
40. 40. Add the breadcrumbs to the hot pan.
41. 41. Toast the breadcrumbs for about 3 minutes until golden brown.
42. 42. Lightly salt the toasted breadcrumbs.
43. 43. Let the breadcrumbs cool down.
44. 44. Take the lid off the pot with the vegetables.
45. 45. Drain the cooking water from the pot by using the lid as a sieve.
46. 46. Add cream to the drained vegetables in the pot.
47. 47. Mash everything with a potato masher into a puree.
48. 48. If the puree is too thick, add some water.
49. 49. Taste the puree with salt.
50. 50. Taste the puree with pepper.
51. 51. Spread the puree on the plates.
52. 52. Sprinkle the cooled toasted breadcrumbs over the puree.
53. 53. Serve the warm cranberry-red cabbage salad on the plate.
54. 54. Enjoy your meal!

Nutrition per serving

• kcal: 408
• Protein: 5 g · Fett/Fat: 25 g · Carbs: 45 g