Parsnip Roasts with Savoy Cabbage Puree

Rating: 3.0 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)

For The Fritters:

For The Savoy cabbage puree:


Fry the oat flakes in a frying pan without fat, turning occasionally, until they are delicately fragrant. Stir the barley into the tap water. Add the chopped lovage leaves, the bouillon cubes and the delicata. Cook on the stove, stirring, to a thick porridge and let it swell on the off heat for 10 minutes.

Add the curd cheese and the oat flakes. Brush the parsnips clean under running tap water, scrape or thinly separate from the peel if necessary. Now chop medium fine in combination with the nuts in an electric chopper. Add this mixture to the cereal. Add the eggs and parsley and mix thoroughly. Season the quantity with salt, pepper and nutmeg. Now arrange 2-3 patties per person and fry in a little bit of fat at moderate temperature until light brown on both sides. Baking time per side about 7 min.

For the savoy cabbage puree, cut the cabbage into fine strips. Cut the onions into small cubes and sauté in butter until translucent. Add the cabbage and the vegetable bouillon. Sauté the greens for about 10 minutes until soft.

Add the whipping cream and the cow’s milk and puree the whole thing with the hand blender in the saucepan. Add the parsley. Season the puree with salt, nutmeg and pepper and serve with the patties:

Our tip: It is best to use fresh herbs for a particularly good aroma!

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