John Myers
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Turnip Stew with Chorizo
The perfect turnip stew with chorizo recipe with a picture and simple step-by-step instructions.
stew
- 500 g Turnip
- 250 g Carrots
- 2 Pc. Onion
- 1 Pc. Clove of garlic
- 0,5 tsp Ginger
- 150 g Chorizo sausage
- 100 g Cabanossi
- 2 tbsp Olive oil
- 400 ml Vegetable broth
- 400 ml Beef broth
- 120 ml Cream
- 1 tbsp Dried thyme
- 0,5 bunch Parsley
- 1 tbsp Sugar
- 0,5 tsp Cinnamon
- Sea-Salt
- Black pepper
- 1 tbsp Pine nuts
- 6 Pc. Crossinis
Parsley oil
- 2 bunch Parsley
- 8 tbsp Olive oil
- Sea-Salt
stew
- Peel and dice the vegetables, peel and dice the onions and cut the sausage into slices. Heat olive oil in a large saucepan, then fry the sausage in it. Then take them out and fry the onions in the frying fat until translucent. Now add the vegetables and let them steam. Season this with the sugar. Add the stock and thyme. Then season with salt and pepper. Now add the cinnamon. Bring everything to the boil and then cover and cook over low heat. Before pureeing, skim off two ladles of vegetables and set aside. Add 100 g of cream to the pureed soup. Finally, grate the garlic and ginger into the soup.
Parsley oil
- Puree everything and chill.
Serving
- Distribute the mashed soup on plates. Place the stuck vegetables in the middle. Drizzle over the parsley oil, fresh parsley and pine nuts. Then also place the sausage in the middle. Drizzle the rest of the cream onto all the plates. Then distribute a Crossini decoratively per plate.
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