• 50dkg zucchini
  • 1 onion
  • 200g mangle
  • 5 carrots (young)
  • 5 turnip (young)
  • 1 teaspoon of marjoram
  • 1 teaspoon of salt
  • 2 tablespoon of flour
  • 3 dl goat yoghurt


  1. Wash and dry the mangle.
    Was the root vegetable.
    Arrange the mangle leaves and cut them to approx. 0.5 cm stripes
    Slice the root vegetables into 2-3mm slices.
  2. Cook the carrot and the turnip slices in a pot in approx. 1L of water.
    Season it with marjoram and the salt, and within 10 minutes cook it until it is almost soft.
  3. Add the mangle, and cook it for further 2 minutes.
  4. Meanwhile mix the flour with the yoghurt until its smooth and thicken the dish with it.
    Cook until boiling point, and leave it for a few minutes before serving; this way the flout can completely absorb the moist.

Enough for 2 servings.

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