Turnip dried fruit vegetables

Ingredients for 4 servings:

• 1 m.-large turnip(s)
• 100 g fruit, mixed and dried, cut into fine cubes
• 3 m.-large shallot(s), roughly diced
• 2 tbsp vegetable oil (rapeseed/sunflower)
• 100 ml white wine, dry
• 1 tbsp powdered sugar
• ½ bunch parsley, flat, with stems, medium-finely chopped (alternatively: fresh coriander)
• ½ lemon(s), organic, grated peel
• e.g. chili flakes
• n. B. salt and pepper, freshly ground

Instructions

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

sweet and spicy side dish, e.g. to fried, boiled or pickled fish or meat

First, peel the swede. It’s best to remove a little more of the skin, as the skin underneath is quite bitter. Then cut the swede into thin slices, then into strips, and finally into cubes. Heat the oil in a non-stick pan until very hot (3/4 heat) and fry the diced swede for 2-3 minutes. Then add the diced shallots and sprinkle everything with powdered sugar. Continue frying for another 2-3 minutes until the shallots are nice and translucent. The sugar caramelizes the mixture slightly, which significantly enhances the flavor and aroma. Now add the dried fruit, heat briefly over full heat, and deglaze with the white wine. Stir vigorously with a spatula. Reduce the heat to half, stirring occasionally until the wine has largely reduced. Season to taste with salt, pepper, and chili. Just before serving, add the lemon zest and parsley and briefly stir them through the pan. If you like cilantro, you can swap the parsley for fresh cilantro. This gives the dish a slightly Asian flavor. I always use the stems of the herbs. They have even more flavor than the leaves and add a real “bite” to any dish. The vegetables pair wonderfully with any type of fish, whether boiled, fried, or pickled. This recipe is always a big success for me as a bed of vegetables for fried salmon and as a side dish for pickled herring.