Page 31 - Urban Diversity Kochbuch Englisch

SAVOURY TARTLETS

made of turnips, mashed potaoes and black pudding

SER VE S DUR A TION LEVEL OF C OOKING
6 60 MIN. MEDIUM

INGREDIENT S PREP AR A TION
• 500 g potatoes Boil the potatoes in salted water until they are soft
• 200 g butter (35–45 minutes). Peel the hot potatoes and mash them with
• 50 g sour cream a fork, put them in a pan or casserole dish and add a few
• milk tablespoons of milk. Heat up, add small cubes of butter and
• salt, pepper mash with a fork. Add sour cream to the mixture and stir with
• 200 g pickled turnips a wooden spoon. If the puree is too thin or too solid, you can
• 1 small onion heat it up while stirring constantly to let the liquid evaporate or
• water add sour cream or milk. Season to taste with salt and pepper.
• 2 black puddings Put oil in a pan and fry the finely chopped onion until it is
• 1 teaspoon butter golden. Add the pickled turnips and pour in water until they are
• oil covered. Bring to boil and simmer until the liquid evaporates.
Fry a little more until the turnips turn a light golden brown
colour.
Alternative: Melt the butter in another pan and sear the filling of the black
This dish can also be filled with fried sausages or pudding quickly.
buckwheat and millet sausages – typical for Eastern Place a serving ring on a plate. First fill in the ring with mashed
Slovenia. As a meat free alternative we recommend a potatoes and smooth, then add the turnips and finally the filling
filling with millet or buckwheat mash. of the black pudding.
Serve hot.

Matej Fišer

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