Turnips in sage butter with pritima and carrot sauce Bashny.Net

Turnips blanched and then fried until it will turn brown. Her delicate asparagus flavor complements the sage flavoured butter, carrot in thick sauce, with garlic bright notes in the taste.



Turnips in sage butter with pritima and carrot sauce
for 2 servings
 

• 4 white turnips
• 2 medium carrots
• 100 g of ptitim
• ½ Tsp finely chopped lemon peel
• 1/2 orange, juice and zest
• 1 tbsp vegetable oil
• 50 g butter
• 2 cloves of garlic
• leaves fresh sage
• ground black pepper
• salt

To prepare the carrot sauce. Carrots clean, cut slices, put in a saucepan with a small piece of butter, salt, and pour in enough hot water to cover the carrots. Simmer on a slow fire until soft for 15-20 minutes. 5 minutes until ready to remove the cover so that the water almost evaporates. Carrots to break the blender. Add finely grated orange zest, the juice of half an orange, once again to break a blender, if necessary, it needs more salt. Grind garlic in a mortar to a paste, add to the carrot puree. Warm the sauce in a skillet, not boiling, and put in a warm place.

Ptitim boil until tender in salted water according to package instructions, drain the water.

Wash the turnips, trim the tops, leaving a small tail. Cut lengthwise into 8 parts. Blanch turnips in boiling salted water for 3-4 minutes. Turnip is removed, lightly dry.

In a frying pan warm up vegetable oil, to give it leaves of sage, cook 30 seconds, remove them and spread on paper towel to get rid of excess fat.

Sage to the butter, add the remaining butter, reduce heat and melt it.

Fry turnips in sage butter until light it will turn brown in 1-2 minutes on each side, put in a bowl.

To fill ptitim remaining sage butter.

Serve ptitim with carrot sauce and roasted turnips. Sprinkle with lemon zest, freshly ground black pepper and fried sage leaves. published





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Source: zveruska.livejournal.com/133485.html