- 4 servings
- 0:15 Preparation
- 0:20 Cooking
- 0:35 Total Time
extra virgin olive oil
Salt and pepper to taste
rutabaga, peeled and cubed
potatoes, peeled and cubed
fresh chevre, cut into rounds
pickled beets, cut into rounds
Preheat oven to 350°F (180°C).
In a pot, cook rutabaga and potatoes in boiling salted water until done. Drain and put through a ricer.
Line the bottom of a cake pan or individual ramekins with sliced beets, pile on mash and top with cheese.
Bake 10 minutes and then broil to brown cheese.
Heat a bit of oil in a skillet and fry chicken rolls over medium heat for 2 minutes. Flip, cover and cook for about 5 minutes. Transfer to plates, remove string and set aside.
Add cream, sage, salt, pepper and lemon juice to cooking juices and simmer for 1 minute. Spoon sauce over chicken rolls and serve with mash.
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