Autumnal butter turnip stew

Ingredients for 6 servings:

• 4 tbsp olive oil
• 1 large onion(s)
• 3 cloves garlic
• 600 g turnips (butter turnips)
• 800 g potatoes
• 1 large quince(s)
• 2 ½ liters of water
• 2 tbsp broth, granulated
• 200 g cream
• 2 tbsp curry powder
• 1 tbsp lovage, dried
• possibly chili powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

with quince and curry

Peel and finely dice the onion and garlic. Peel and roughly dice the turnips and potatoes. Wash and peel the quince, remove the core, and very finely dice the flesh. Heat the olive oil in a large pot and fry the diced onion and garlic until golden brown. Add the turnips and potatoes and fry briefly. Sprinkle with the curry powder and sauté briefly, then deglaze with water and pour in the cream. Add the quince pieces, the granulated stock, and the lovage. Simmer everything together for about 45 minutes, stirring occasionally. Finally, briefly place the hand blender into the soup and purée part of it until it reaches a light, creamy consistency, although some whole pieces should still be visible. Season again generously with more stock powder. Depending on whether a mild or hot curry mix was used, you can add chili to spice it up.