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Turnips in sage oil with carrot sauce - a fabulous dish!
Turnips, blanched and then roasted to blush. Her delicate asparagus taste complements the sage-scented butter, the carrot sauce this time thick, creamless, with garlic bright notes in taste. A couple of receptions - and the taste of the dish has changed beyond recognition. Turnips in sage oil with ptitim and carrot sauce
2 servings
Make carrot sauce.
Peel the carrots, cut in circles, lay in a saucer with a small piece of butter, salt, pour enough hot water to cover the carrots. Extinguish under the lid on a slow heat until softness for 15-20 minutes. 5 minutes before ready to remove the lid, so that the water almost evaporates. Blender the carrots. Add finely grated orange peel, juice of half an orange, once again punch a blender, if necessary, add salt. Grate the garlic in a mortar to a pasty state, add to the carrot puree. Warm the sauce in the sothein, without bringing to a boil, and put in a warm place.
Boil poultry until ready in salted water according to the instructions on the package, drain the water.
Wash the turnips, trim the top, leaving small tails. Cut along into 8 pieces. Blanch turnips in boiling salted water for 3-4 minutes. Turnips out, a little dry.
In the pan, warm up vegetable oil, lower sage leaves into it, cook 30 seconds, take them out and lay them out on a paper towel to get rid of excess fat.
To sage oil add the remaining butter, reduce the fire and melt it.
Roast the turnips in sage oil to a light blush for 1-2 minutes on each side, lay out in a plate.
Fill the sage with the remaining sage oil.
Serve poultry with carrot sauce and roasted turnip. On top sprinkle lemon peel, freshly ground black pepper and roasted sage leaves.
P.S. And remember, just by changing our consumption – together we change the world!
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Source: zveruska.livejournal.com/133485.html
2 servings
- 4 white turnips
- 2 medium-sized carrots
- 100g ptitima
- 1⁄2 tsp finely sliced lemon peel
- 1/2 orange, juice and peel
- 1 tbsp vegetable oil
- 50g butter
- 2 cloves of garlic
- sage
- chili
- salt
Make carrot sauce.
Peel the carrots, cut in circles, lay in a saucer with a small piece of butter, salt, pour enough hot water to cover the carrots. Extinguish under the lid on a slow heat until softness for 15-20 minutes. 5 minutes before ready to remove the lid, so that the water almost evaporates. Blender the carrots. Add finely grated orange peel, juice of half an orange, once again punch a blender, if necessary, add salt. Grate the garlic in a mortar to a pasty state, add to the carrot puree. Warm the sauce in the sothein, without bringing to a boil, and put in a warm place.
Boil poultry until ready in salted water according to the instructions on the package, drain the water.
Wash the turnips, trim the top, leaving small tails. Cut along into 8 pieces. Blanch turnips in boiling salted water for 3-4 minutes. Turnips out, a little dry.
In the pan, warm up vegetable oil, lower sage leaves into it, cook 30 seconds, take them out and lay them out on a paper towel to get rid of excess fat.
To sage oil add the remaining butter, reduce the fire and melt it.
Roast the turnips in sage oil to a light blush for 1-2 minutes on each side, lay out in a plate.
Fill the sage with the remaining sage oil.
Serve poultry with carrot sauce and roasted turnip. On top sprinkle lemon peel, freshly ground black pepper and roasted sage leaves.
P.S. And remember, just by changing our consumption – together we change the world!
Join us on Facebook, VKontakte, Odnoklassniki
Source: zveruska.livejournal.com/133485.html
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