Turnip & Kohlrabi Fondants
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Turnip & Kohlrabi Fondants
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| Servings |
| 3persons |
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Instructions
- Prepare brassicas by peeling and cutting in thick slices of appox 1cm. The thicker slices. The longer the cooking.
- Use a cutter of your choice or cut neatly into matching sized pieces.
- Heat oil and butter in a generous frying pan and place vegetables, taking care not to overlap.
- Sizzle, browning gently in the pan until golden on the underside. Turn over and repeat.
- Gently pour sufficient boiling water into the pan to reach 1cm deep and leave the turnip and kohlrabi to continue cooking on a medium heat.
- Test to check they are tender – they are normally ready when the liquid is barely covering the base of the pan.
Recipe Notes
Makes over a dozen. Be sure to keep all the trimmings for a tasty vegetable soup.
These can be held warm or successfully reheated the following day.