Root vegetables with blue cheese
Serves four
250 g turnip
250 g parsnip
250 g sweet potato
1 large onion, sliced and browned
crushed garlic
100 g blue cheese crumbs
black pepper
2 dl cream (15 %)
lingonberry jelly
Peel and slice the root vegetables. Cook them for 2–3 minutes. Drain and dry.
Layer the root vegetables in a pan. Sprinkle cheese crumbs and black pepper between the layers. Pour cream on top. Fry in pan until the root vegetables are soft and the cream has been absorbed.
The vegetable patty can be prepared in advance and then it is easy to portion out. Heat it up in oven or microwave before serving. Garnish with lingonberry jelly.