250 g boneless lamb shoulder (preferably without fat and sinews)
750 g turnip
1 onion
2 garlic cloves
1 tbsp oil
250 ml vegetable broth
salt
pepper (from the mill)
150 g crème fraîche
2 tbsp chive rings
Instructions
1. Thoroughly clean the potatoes and cook them in the skin for about 25 minutes.
2. Cut the meat into cubes of about 1 cm.
3. Peel and wash the turnips and also cut them into 1 cm cubes. Peel and finely chop the onion and garlic.
4. Heat the oil in a casserole dish and brown the meat all around over high heat.
5. Add the onion, garlic, and turnips. Pour in the vegetable broth, bring to a boil, then cover and cook on low heat for 30 minutes, seasoning with salt and pepper.
6. Drain the potatoes, peel them, cut them into cubes, and mix them together with the crème fraîche into the turnip vegetable mixture.
7. Sprinkle the dish with chive rings and serve.
Nutrition per serving
kcal: 417
Protein: 18 g · Fett/Fat: 23 g · Carbs: 34 g
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