Penne with turnip and peas

Penne with turnip and peas

4 Servings • 495 kcal / 2075 kJ, 29 g E, 18 g F, 54 g KH pro Portion


1 onion

350 g turnip

2 Sprigs of rosemary

150 g Parmesan

250 ml vegetable broth

600 ml of milk

200 g Pens

200 g peas (TK)

½ tsp salt

1 Msp. Pfeffer

Preparation time:

that. 20 Minutes (plus cooking time)

Peel and finely chop the onions. Also peel the turnip and cut into ½ cm cubes. Wash the rosemary, shake dry, pluck the needles and chop finely. Coarsely grate the parmesan.

Turnip with onion, Put the rosemary and vegetable stock in a saucepan and cook for 15–20 minutes until soft. Mash with a potato masher, then milk, Parmesan, Pasta, Peas, Add salt and pepper. With the lid closed and medium heat 10 Let simmer for minutes. If necessary, add a little water and stir well before serving.


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