Asian turnip vegetables

Ingredients for 4 servings:

• 1 turnip(s) (approx. 850g)
• 2 bunch of spring onions
• 1 jar baby corn (212 ml)
• 250g basmati
• Salt
• 2 tbsp oil (sesame oil)
• 1 pinch(s) coriander, ground
• 200 ml vegetable stock
• 1 tsp sambal oelek
• 3 dashes lime juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cooking class recipe

Peel the swede and cut into thin strips, and slice the spring onions. Drain the corn and slice. Add the rice to boiling salted water, cover, and let it swell according to the package instructions. Meanwhile, heat the sesame oil. Briefly fry the swede strips, turning occasionally. Season with a little coriander and deglaze with the stock. Bring to a boil and simmer for about 8 minutes. Add the spring onions and corn. Cook for another 5 minutes. Season with salt, sambal, and lime juice. Drain the rice and serve in portions with the swede vegetables. Tip: The vegetables also taste great cold as a salad the next day.