Field salad dressing with parsnip and tomato

Peel the parsnip and potatoes with a peeler and cut into 2 cm pieces. Boil the parsnip and potato in a pan with a generous layer of water with some salt in 15-20 minutes until done. In the meantime, cut the tomatoes in four and remove the seeds. Cut the flesh into strips.

Heat half the butter in a frying pan until the foam dries. Bake the tartar in 4-6 minutes nicely brown and inside rosé. Keep the tartar warm between 2 plates. Stir 150 ml of water through the shortening and cook over high heat to a gravy.

Stamp the parsnips and potatoes to a puree while baking the tartar. Stir in the warm milk with the remaining butter, salt and pepper and mix everything into a nice puree. Add the lamb's lettuce hand in hand and let the leaves shrink all the time. Spoon the tomato strips through and warm the stew for a while. Serve on warm plates and make a dimple in the middle. Put the tartar tarts on it.