John Myers
Ingredients for 2 servings:
- 1 small swede(s)
- 2 onions
- 75 g lean ham cubes
- 1 tbsp rapeseed oil
- n. B. Vegetable stock powder
- e.g. marjoram
- n. B. Caraway powder
- n. B. Pepper, freshly ground
- 1 pinch of garlic, to taste
- 250 g chanterelles (from a can or frozen) or other mushrooms of your choice
- n. B. parsley or chives as required
- e.g. sea salt
- e.g. chili
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
suitable for WW and food combining, low in carbohydrates for diabetics
Peel the swede and slice it (using a bread machine). Cut the slices into strips and then dice them. Briefly boil the cubes in well-seasoned vegetable broth; don’t let them get too soft, but they should still absorb the flavor from the broth. Drain and let cool. Halve the onion and slice it lengthwise. Heat the oil, add the diced ham and bacon, and lightly brown the onion slices. Add the chanterelle mushrooms to this mixture and fry briefly. Add the diced turnips and season well with marjoram and ground caraway seeds (or whole seeds, if you like). Add pepper and sea salt, chili, and perhaps a little garlic. Let them sizzle vigorously and then serve sprinkled with parsley. A fried egg goes particularly well with this. It’s a good alternative to potatoes. If you don’t want to worry about the fat and calories, you can add some rapeseed oil.
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