Recipe 19

trout filets with turnip and instant mashed potatoes

In 2 Tbs olive oil, sauté

  • 4 Tbs fresh basil leaves with
  • 2 Tbs grated carrot and
  • 3/4 cup sliced turnip.

Stir in 12-18 oz. trout filets. Continue to sauté until the trout filets begin to color.When the turnip and basil leaves are tender, reduce heat to low. Stir in

  • 2 cups vegetable stock, adding
  • 1-3 Tbs instant mashed potato flakes to thicken, if desired.

Season the sauce with

  • 1 Tbs grated orange peel
  • 1 tsp turmeric
  • 1 tsp basil, and
  • one clove-studded apple.

Cover and simmer about 30 mins.Serve hot over instant mashed potatoes. Garnish each serving with radish flowers.

Recommended beverage: Near Beer.