Turnip salad with asparagus

Ingredients for 2 servings:

• 2 m.-large turnips
• 1 apple
• lemon juice
• 2 spring onions, thin
• 2 stalk(s) asparagus, thick
• 1 handful of sunflower seeds
• n. B. plant cream
• e.g. vinegar (elderflower vinegar) or apple cider vinegar
• e.g. olive oil
• e.g. Stevia powder or liquid
• n. B. herbal salt
• n. B. Pfeffer

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegan

Trim the green parts of the turnips, reserving a few tender leaves with the stems. Wash them thoroughly, as they are often very sandy. Trim the stems and root ends of the turnips. Wash the turnips as well. Then halve or quarter (depending on size) and slice them thinly. Cut the apple around the crab on four sides, halve the resulting pieces if necessary (depending on size) and slice them thinly as well. Place the turnips in a bowl with a little lemon juice and toss to combine. Slice the spring onions diagonally and add to the bowl. Peel the asparagus and cut them diagonally into slices about 1 cm thick. Cut the turnip leaves into pieces. Heat the vegetable cream in a pan and fry the asparagus, turnip stems, and sunflower seeds for a few minutes, so the asparagus still has some bite. Season everything lightly with herb salt. Meanwhile, make a dressing from vinegar, oil, stevia, herb salt, and pepper and marinate the vegetables in the bowl. Finely chop or mince the turnip leaves and add them. Finally, add the contents of the pan to the salad and mix well until the salad is lukewarm. If you prefer it cold, let the fried asparagus cool on a plate first. Season to taste and serve.