Braised Onion Mince

3 tbsp oil 1 tbsp paradeis pulp 2 tbsp chopped parsley

This recipe is one of my favorite dishes and was invented by my wife during a brilliant phase.

Peel onions, chop coarsely and sauté in oil, stirring often. Add mince, chop and sauté until lightly browned.

Remove peel from potatoes and yellow turnips and cut into half-centimeter cubes, stir in, sauté for 3 minutes until soft. Pour the clear soup and add spices. (the dish tastes different each time, as my wife also adds spices not listed, each time as she likes, feels like it). Cover and steam for 8 min.

Add peas 5 min before end of cooking time. Stir in paradeis pulp.

Season food, dress with parsley and crème fraîche (unfortunately, I don’t have the hagen over the “i” on the keyboard).

Tip: Always use aromatic spices to refine your dishes!

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