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.