Schrat's Münsterland turnip greens

Ingredients for 3 servings:

• 1 bunch of turnip greens
• 500 ml beef broth
• 5 large potatoes
• 2 onions
• 125 g crème fraîche, herbs
• lemon juice
• 4 tbsp butter
• 2 tsp cornstarch (rice starch)
• Pepper, white from the mill
• Salt
• 1 pinch(s) of sugar
• nutmeg
• 3 pieces of fresh bratwurst
• 250 g smoked belly, cooked

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash the turnip greens thoroughly several times until all the sand is removed. Spin dry in a salad spinner. Pick off the leaves and roughly chop. Cut the stems into 1-2 cm long pieces. Bring the stock to a boil in a saucepan and blanch the stems for about 1 minute, so they are still crunchy. Pour through a sieve, reserving the stock, and blanch the leaves briefly. Pour through a sieve and reserve the stock. Peel and wash the potatoes and cut them into approximately 1 cm cubes. Cook in the stock for 10 minutes. After 5 minutes, add the smoked and already cooked bacon. Drain and reserve the stock. Fry the potatoes in 2 tablespoons of butter in a non-stick pan over medium heat until browned all over. Season the potatoes with salt. Cut the onions into small cubes. Heat 2 tablespoons of butter in a saucepan and sauté the cubes until translucent. Pour in a little stock, add the turnip greens, and mix. Mix rice starch with 2 teaspoons of water and thicken the vegetables with the broth. Season to taste with crème fraîche, a little lemon juice, sugar, pepper, salt, and a pinch of nutmeg. Add the bacon, cut into three equal pieces, and heat through. If the vegetables are too thin, thicken a little more with rice starch. If the vegetables are too thick, add a little more broth. Meanwhile, fry the sausages and serve with the turnip greens, bacon, and diced potatoes.