Potato and Turnip Casserole with Currants Sauce. Kartuli- kaalikavorm sõstrakastmega

Today 30 years ago took place The Baltic Way.

The Baltic Way was a peaceful political demonstration which took place on 23 August 1989 when approximately two million people (which is 25% of Baltic State population) joined their hands forming a 600 km long human chain through the Baltic countries, thus demonstrating their unity in their efforts towards freedom.

We were ready for everything: Estonians promised to eat even potato peelings in name of an independent state.

Potato skins are still very delicious dish. But this year I will introduce more advanced recipe 🙂
Let’s add some turnip and currants.
A light vegetable dinner. Sweet turnip and potato are complemented with the tartness of red currants. You get an even better and different result using black currants. to reduce baking and cooking time, use pre-cooked vegetables.

Perfect dish to use leftovers.

Potato and Turnip Casserole with Currants Sauce

• Servings: 4-6
• Time: 1 hr
• Difficulty: easy
• Print

A light vegetable dinner

Ingredients

• 5 potatoes
• 3 turnips
• 200 ml cream
• salt, pepper, thyme

For sauce

• 0,5-litre currants black or red
• 0,5-litre stock
• butter and flour, in case you want a thicker result
• meadow-sweet syrup
• salt, pepper, thyme

Directions

1. Cut vegetables into slices, pour into the buttered casserole, add cream mixed with seasoning. Bake under foil at 180C for 40 minutes
2. For sauce. Bring berries with little water to boil, Soft berries mash under the sieve or blend while smooth.
3. Melt butter, add flour. let golden and add constantly stirring stock and berry-mixture. Season with syrup, salt, pepper and thyme.
4. Mix together.