Turnip Pancakes with Goat Cheese Pine Nut Dip

Roast the pine nuts in a frying pan and chop coarsely. Remove the peel from the shallot and chop it.

Crumble the fresh goat cheese and season with cinnamon, curry, cumin, salt, pepper and juice of one lemon, add currants and shallot and fold in the pine nuts.

Peel and finely grate the butter turnip, peel and finely grate the potatoes and onion. Mix the turnips, potatoes and onion with the egg and flour and season with salt and pepper.

Heat clarified butter in a frying pan, use a ladle to mold a small amount of rutabaga mixture into it, flatten and fry the pancakes for 2-3 minutes on each side until golden brown. Then dry the drippings with kitchen paper.

Serve the pancakes with the dip.

Tip: Instead of clarified butter, you can also use butter in most cases.

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