John Myers
Turnips – Cordon Bleu …
The perfect turnips – cordon bleu … recipe with a picture and simple step-by-step instructions.
- 2 Discs Turnip about 1 cm thick
- Salt
- Boiled ham
- Gouda cheese
- 1 Egg
- Breadcrumbs
- Pepper and salt
- Fat for frying
- 2 Pears fresh
- 1 tablespoon Brown sugar
- 75 Milliliters White wine dry
- 3 Pitted dates
- 1 tablespoon Cranberries
- 4 Walnut kernels
- Mliss blades
- Peel the turnip slices. Cook in boiling salted water for about 25 minutes. Take out of the water and drain.
- Cut the turnip slices in half. Cut the ham and cheese to the size of the slices. Cover two half turnip slices with ham and cheese. Place the two remaining halves on top.
- Whisk the egg. Season the breadcrumbs with salt and pepper. Turn the “structures” 😉 first in the egg, then in breadcrumbs. Repeat the whole thing and fry in the hot fat.
- Cut the pears into eighths, peel them and remove the core. Caramelize the sugar in the pan. Deglaze with white wine. Stir until the sugar has dissolved. Add the pears and caramelize.
- Cut the dates into small pieces. Roughly chop the walnuts. Cut the lemon balm into fine strips. Add the dates, cranberries, walnuts and lemon balm to the pears and mix in.
- Turnip beets – remove excess fat from cordon bleu on kitchen paper. Arrange on plates with the pears. Garnish with lemon balm.
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