Turnips with saffron

Ingredients for 2 servings:

• 200 g swede(s)
• 1 tbsp clarified butter
• Salt and pepper, black, ground
• Sugar
• 1 pinch of saffron
• 100 ml vegetable stock, hot
• 6 sage leaves
• ½ tsp cornstarch to thicken
• 1 tbsp white wine vinegar
• some chives

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

goes very well with fried fish

Clean the swedes and cut them first into thin slices, then into triangular pieces. Heat the clarified butter and sauté the swede triangles, seasoning with salt and sugar. Dissolve the saffron in the hot vegetable stock. Pour the liquid over the swedes, cover, and simmer for 5 minutes. Finely chop the sage, add it, and season with pepper. Dissolve the cornstarch in the vinegar to thicken the liquid. Turn off the heat and let the swedes simmer, covered, for another 10 minutes. Chop the chives into small pieces and scatter them over the vegetables.