Parsnip patties with savoy cabbage puree

Ingredients for 4 servings:

• 60 g oat flakes
• 75 g barley (naked barley), medium-coarsely ground
• 200 ml water
• 2 tbsp vegetable broth, granulated
• 3 lovage leaves
• 1 ½ tsp spice mix (Delikata)
• 150 g quark
• 200 g parsnip(s)
• 60 g hazelnuts or walnuts
• 2 small eggs
• 2 tbsp parsley, chopped
• Herb salt and pepper, black
• nutmeg
• Clarified butter, for frying
• 600 g savoy cabbage
• 70 g onion(s)
• 20 g butter
• 200 ml vegetable broth, strong
• 6 tbsp sour cream
• 150 ml milk
• 1 tbsp parsley, chopped
• Herb salt and pepper, white
• nutmeg

Instructions

Working time approx. 50 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Toast the oats in a dry pan, stirring occasionally, until tenderly fragrant. Stir the barley into the water. Add the chopped lovage leaves, the granulated stock, and the Delikata. Cook, stirring constantly, until thickened and let swell on the turned off heat for 10 minutes. Mix in the quark and oats. Brush the parsnips clean under running water, scrape them dry, or peel them thinly. Then chop them, along with the nuts, in an electric chopper until medium-fine. Add this mixture to the cereal. Add the eggs and parsley and mix thoroughly. Season the mixture with salt, pepper, and nutmeg. Form 2-3 patties per person and fry in a little fat over moderate heat until light brown on both sides. Cooking time per side: about 7 minutes. For the savoy cabbage purée, cut the savoy cabbage into thin strips. Dice the onions and sauté in the butter until translucent. Add the savoy cabbage and pour in the vegetable stock. Cook the vegetables until soft, about 10 minutes. Pour in the cream and milk and roughly puree everything in a pot using a food processor. Add the parsley. Season the puree with salt, pepper, and nutmeg and serve with the patties.