Turnip Schnitzel & warm potato salad

Millet and sauerkraut fritters with walnut and apple dip and miner‘s lettuce

Recipe by Nicole Hofen


Ingredients in Benoo bag:

Turnip, potatoes, breadcrumbs, egg, potatoes, onions, leek, vegetable stock


Ingredients at home:

Oil, salt & pepper, mustard, apple cider vinegar

Optional : Paprika powder 


Total cooking time (incl. resting time): approx. 35min

Allergy: Egg, Gluten

Step #1: ¾ of the Potatoes, turnip, onion and leek

  • Scrub ¾ of the potatoes, boil for around 12 minutes. They have to be firm.
  • Peel and boil the turnip slices for about 10 minutes in boiling water (in a separate pot) until firm to the bite.
  • Finely dice the onion, clean the leek and cut into thin rings

Step #2: The rest of potatoes, Egg, Breadcrumbs, Cooked turnip slices

  • Peel and grate the potatoes finely and salt. 
  • Squeeze the water out of the potatoes and then mix with the egg, breadcrumbs and paprika (optional). 
  • Take the turnip slices out of the water, salt them and coat them with the potato mixture, it must be pressed on a little. 
  • Heat the oil in a frying pan and cook at (low temperature) the turnip schnitzel on both sides, about 5 minutes until golden brown.

Step #3: Onion, leek, Cooked potatoes

  • Heat a tablespoon of oil in a small saucepan and fry the onions and the leek for 2 min.
  • Drain, peel and cut cooked potatoes into thin slices and add them to the onions/leek, sauté briefly, deglaze 250ml water mixed with the vegetable stock and simmer in the closed pot for 10 minutes. 
  • In a pot, mIx 1 tsp of mustard, 2,5 tsp of oil, 1 tsp of apple vinegar, salt and pepper with the cooked potatoes/onions/leek.

Dress up the plates and enjoy!

Recipe video

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