John Myers
Ingredients for 2 servings:
- 1 small turnip(s) or swede(s)
- 1 liter vegetable broth, seasoned, boiling
- salt and pepper
- e.g. chili powder
- 1 tbsp oil
- 1 slice(s) goat Camembert or another savory cheese
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes
grilled from the pan, for diet cuisine and WW suitable
Using a bread machine, cut the peeled swede into slices the size of a schnitzel. Place these in a container, pour over the boiling vegetable stock, and season generously with the spices. Cover the container and let the slices soak in the liquid. Once the liquid has cooled, drain the swedes in a sieve and dry them on crepe paper. Season the slices again with salt, pepper, and chili, if desired, along with any spices of your choice, and fry them in hot oil in a grill pan on both sides. Reduce the heat slightly and fry the swedes until slightly soft. They taste best when slightly firm to the bite. Important: Do not add any liquid. Before the end of the cooking time, place a slice of goat cheese, Camembert-style, on the slices and let it melt. Another cheese will work, but be sure to use one with a strong flavor. Serve with toasted brown bread or toast, for example. My dishes are designed for low-fat cooking and suitable for the WWII era. You can add more fat and cheese at your discretion. At WW, the points are based on the amount of cheese. The oil gets 3 points.
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