Root asparagus steaks
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Potato flour helps keep the vegetable stews together. Delicious depth comes from the parmesan cheese.
Ingredients for four 1 beetroot 1 carrot 1 piece of swede 1 piece of celery 100g Parmesan or grana padano cheese 1 tsp sugar 1 tbsp potato flour salt pepper olive oil for frying Peel and chop the root vegetables into a fair chunk. In a saucepan bring to the boil, in salted water, first the beetroot and swede – for 15 minutes pääästä the carrot – and for 15 minutes päästä the celery. This is because the root vegetables ripen at different times. After a quarter and a plate of celery, remove from heat. Save the broth, you can even freeze it. Put the root vegetables in a bowl to cool for a while. Sprinkle with potato flour and sugar. Then break up the texture with a knife or potato masher. Grate the parmesan cheese into the mixture. Season with salt and pepper. Knead the dough into a fairly firm mass. Add flour if necessary. Let the dough rise for a while. Put a generous lump of olive oil in a pan and add the olive oil. Pat the root steaks into small thin patties and fry quickly for a couple of minutes per side so that the root steaks are light brown on the surface. Serve with boiled lentils and cream sauce.
