John Myers
Contents
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Ingredients
Mashed potatoes:
- 250 g Ground beef
- 1 go. tsp Table horseradish
- 1 go. tsp Mustard
- 1 Egg yolk
- Pepper salt
- 60 g Grated Gouda
- 750 g Potatoes
- 1 tbsp Butter
- 1 shot Cream
- 1 shot Milk
- 3 tbsp Onion Schluppen (the green of the onions)
- Alternatively chives or spring onions
- Nutmeg, pepper, salt
Horseradish cream sauce
- 200 ml Sud v.d. Turnips
- The hollowed out remains of The turnips
- 200 ml Cream
- 2 go. tsp Table horseradish
- 1 weak go. tsp Food starch
- Pepper salt
Instructions
Preparation:
- Cut off the green from the turnips down to approx. 4 cm. Peel the turnips (do not remove the remaining green) and cut in half. Cook in a larger saucepan in salted water for about 5 minutes until slightly firm to the bite. Remove 200 ml of the stock, keep it wide. Discard the rest.
- Mix the ground beef, horseradish, mustard, egg yolk and spices together well. Hold ready.
- Preheat the oven to 200 °. Butter the baking dish. Peel the potatoes, cut them into large cubes and cook them in salted water. Cut the onion flakes (or chives or spring onions) into small rings.
Preparation:
- Carefully lightly hollow out the turnip halves. Put the hollowed out in a saucepan, have it ready. Place the turnip halves in the buttered casserole dish and fill each with the minced meat. Place in the middle of the oven for 10 minutes and cook.
- In the meantime, pour the cream and stock over the beetroot and bring to the boil. Let everything simmer until the beetroot remains are soft and the cream and stock are slightly reduced. Then add the horseradish and puree everything with the hand blender. If the sauce is not creamy enough afterwards, stir in some starch mixed with water. Keep warm.
- After the 10 min. Cooking time of the turnips, put the grated cheese on each one and bake in the oven again for approx. 5 min.
- Drain the cooked potatoes well. Add butter and cream and mash thoroughly, but still slightly, coarsely with a pounder. Small bits should still be felt. Do not use a blender or hand mixer, otherwise the mash will become "slimy". But if it is still too dry, add a little more butter or alternatively pour in some milk. Then stir gently by hand with a whisk or wooden spoon, season with the spices and fold in the flakes.
- Before serving, foam up the sauce a little with the hand blender. Then it can be served.
- The turnips have a very mild taste and hardly smell when cooked. They are soft very quickly, so only take them briefly when pre-cooking and also take them out of the hot brew. You are still cooking in the oven. If you find them too soft due to the short pre-cooking, you can only blanch them in boiling water. Please test yourself. Something always depends on the turnips.
