Navette patties with carrot vegetables

Ingredients for 3 servings:

• 75 g couscous
• 120 ml water
• 1 tbsp vegetable stock powder
• 250 g turnips
• 1 small onion(s)
• 2 eggs
• 1 tbsp spelt flour type 630
• salt and pepper
• n. B. Clarified butter for frying
• 3 carrots
• 1 small onion(s)
• 1 tbsp clarified butter
• 2 tsp vegetable stock powder
• 1 tsp sugar
• e.g. salt and pepper
• 1 tbsp parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

To make the patties, mix the couscous with the vegetable stock powder and pour over the boiling water. Let the couscous swell for about 10 minutes. Peel and finely grate the turnips. Peel the onion and cut into small cubes. In a bowl, mix the soaked couscous, grated turnips, diced onion, eggs, and flour well and season with salt and pepper to taste. Heat a little clarified butter in a pan. With wet hands, form the turnip mixture into small, plum-sized balls, press them down lightly, and fry in hot fat until golden brown on both sides. This mixture makes about 10 patties. For the vegetables, peel the carrots and onion. Cut the carrots into half slices and the onion into cubes. Heat the clarified butter in a saucepan and fry the carrots and diced onion in it. Pour in a little water, then season with vegetable stock powder, sugar, salt, and pepper and bring to a boil. Cover the vegetables, turn off the stove, and let the vegetables cook using the residual heat. Finally, stir in the chopped parsley. Serve the patties with the vegetables on preheated plates.