Turnips among themselves

Ingredients for 5 servings:

• 1 kg potatoes
• 900 g swede(s)
• 1 onion(s)
• 1 cube of vegetable stock
• 2 tbsp butter
• 2 tbsp flour
• 3 tsp salt and a little more
• pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Swede and mashed potatoes

Peel the turnips, slice them, and cook them with 1.5 teaspoons of salt and enough water to cover them. Do the same with the potatoes and cook them in a separate pot with 1.5 teaspoons of salt and water. Once both are cooked, add them together to a mixing bowl to puree. Reserve the cooking juices from the turnips and discard the water from the potatoes. Melt 2 tablespoons of butter in one of the pots and sauté a finely chopped onion. Make a roux with the flour and deglaze with the cooking water. Add the stock cube and simmer gently until the onion is soft, then fold the turnip and potato mash into the roux and season with salt, pepper, and nutmeg. A cold pork sausage goes perfectly with this! I cook the turnips in advance, then use the stock and just top it up with water.