Rapeseed stew with goat's cheese

Name: rapeseed stew with goat's cheese
Total time: 30 min
Yield: 4
Ingredients: 1500 gram crumbly potato peeled, into pieces; 400 gram turnip; 4 tomato; 2 tablespoon olive oil; 125 milliliters creme fraiche; 400 gram soft goat cheese in 4 slices; 2 tablespoon honey

Try this turnip style stew with goat's cheese too

Ingredients

1500 gram crumbly potato peeled, into pieces
400 gram turnip
4 tomato
2 tablespoon olive oil

125 milliliters creme fraiche
400 gram soft goat cheese in 4 slices
2 tablespoon honey

Directions

Preheat the oven grill. Cook the potatoes with salt in about 20 minutes until done.
Slightly cut the turnip tops slightly. Cut the tomatoes crosswise at the top.
Sprinkle with salt and pepper and sprinkle with olive oil. Place them on the baking sheet 15 cm under the grill.
Drain the potatoes. Stamp with the crème fraîche and pepper to taste to a coarse puree.
Scoop the turnips through and keep warm. Place the goat cheese next to the tomatoes under the grill until the cheese turns light.
Drop a little honey on the goat's cheese.
Serve the stew with the goat's cheese with honey and the baked tomato on top.