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