Baked potatoes with creamy Leek and fresh Turnip Salad

Ingredients:

• 1-2 kg yellow potatoes
• 2-3 pcs leeks
• 5 fresh turnips
• 3 fresh carrots
• salt, pepper, lemon, olive oil
• possibly walnuts, purple onion

Preheat the oven. Cut the potatoes into small pieces, spread them in a large baking tray. Drizzle with sunflower oil, salt and put in the oven. Cut the leeks in half lengthways in half and then into rings and cook over a low heat, stirring often until creamy. Add salt and pepper to taste. While these are cooking, grate the turnips and carrots into a bowl, drizzle with olive oil, lemon or balsamic vinegar and add a little crushed walnuts. Mix well. Very finely chopped red onion is also a good accompaniment to the salad, if desired. Check the potatoes in the baking tray from time to time, turning them over so that the tops don't burn. When you see that the potatoes are starting to cook, grate cheese over the top and bake until golden brown.

If we don't have turnips on in our selection, you can substitute it with celeriac and idared apples.

Enjoy your meal!

Translated with DeepL.com (free version)