Chicken cutlets with turnip puree
Mashed potatoes have always been, are and will be a wonderful side dish for beef or chicken cutlets, liver or pork fry-up. But today we want to offer you an alternative that is just as tasty and healthy – turnip purée!
INGREDIENTS FOR 4 SERVINGS
Minced chicken – 600 g. Turnip – 6–8 pcs. (peel, cut into cubes) Onion – 1 pc. (peel, chop finely) Spring onion – 25 g. (chop finely) Parsley – 50 g. (chop finely) Coriander – 50 g. (chop finely) Leek – 25 g. (chop the green part finely) Ghee – 60 g. Olive oil – 4 tbsp. Butter – 30 g. Cream (coconut milk as a substitute) – 200 ml. Flour – ½ tbsp. Salt to taste Herbs for serving
Boil the turnip in salted boiling water for 20 min. Combine the minced meat, onion, spring onion, parsley, coriander and leek. Add salt, cream (100 ml) and flour, knead the mince and beat it well. Shape into cutlets. Melt the butter in a frying pan and fry the cutlets until done, about 4–5 min. on each side. Combine the boiled turnip with the ghee and olive oil, add the cream (100 ml) and salt, and blend everything into a purée. Serve with microgreens. Enjoy your meal!