Rapeseed stew with watercress and cheese wafers

Name: rapeseed stew with watercress and cheese wafers
Total time: 25 min
Yield: 4
Ingredients: 800 gram crumbly potato; 100 gram Parmesan cheese; 100 gram smoked bacon; 20 gram butter; 100 milliliters creme fraiche; 400 gram turnip; 50 gram watercress

Ingredients

Directions

Preheat the oven to 200 ° C. Cook the potatoes.
Grate the Parmesan cheese with a fine grater and make small pieces of cheese on the baking sheet.
Bake for about 10 minutes in the middle of the oven until they are melted and slightly discolored. Let the cheese wafers cool outside the oven and become crispy.
Fry the bacon strips in a dry frying pan. Meanwhile, crush the potatoes and make a creamy puree with the butter and crème fraîche.
Slice the turnip tops and watercress coarsely and scoop them through the warm puree until they have slightly shrunk.
Put the bacon and the shortening through it and season with pepper.
Serve the stew with the cheese wafers. Tasty with meatballs or fried fish.