Peel the rutabaga, wash, cut into 1 cm thick slices and then into sticks. Peel ginger and cut into very small cubes. Wash parsley, dry with a kitchen towel and chop coarsely.
In a heavy-bottomed saucepan, heat raw sugar over medium heat until caramelized. Do not stir. Once the caramel is a golden brown color, pull the pot off the heat. Be careful not to let the caramel get too dark or it will taste bitter.
Stir in the butter, then add the rutabagas and ginger and mix well. Saute with the lid on over medium heat for 15 to 20 minutes. Meanwhile, keep shaking the pot so that the rutabagas are evenly glazed.
In another pot, bring water to a boil, add salt and cook pasta in it according to package directions.
Heat oil in a frying pan and fry the beef fillets in it for 4 to 5 minutes. Turn only once. Salt and pepper the meat, remove from the pan and keep warm. Mix roast stock with whipped cream.
Add chopped parsley to the rutabagas. Arrange rutabagas together with meat and noodles on two plates and serve with the roast stock.
Preparation Tip:
This dish is also suitable fillet of pork or lamb.
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