Caramel turnips

2 servings

Ingredients

QuantityIngredient
18ouncesTurnips
Salt to taste
8ouncesVealchops, boneless
4Dried Plums
1tablespoonMustard ,spicy
½Bunch Parsley
3ouncesSugar
½cupVegetable Broth
4tablespoonsWhite wine vinegar
2tablespoonsOil
1packWhite Sauce Mix
ounceButter
2Toothpicks

Directions

1. Wash and peel the turnips, cut into four pieces each. 2. Put the dried plums into water until they are half-soft. 3. Boil water, add some salt and cook the turnips about 15 minutes. 4. Wash and dry the meat. 5. Chop the plums and season with mustard, salt and pepper. 6.

Put the turnips in a colander and let dry off good. 7. Wash the parsley and rip of the leaves, discard stems. 8. In a skillet, caramelisize the sugar, add the broth and the vinegar, let simmer about 5 minutes. 9. Add the turnips and let simmer another 5 minutes. 10.Divide the plum mixture on the two vealchops, add the parsley,

fold to a rool and secure with toothpick. 11.In hot oil, fry on both sides about 2 minutes. 12.Heat water, according to sauce package directions, add

powder and heat ,stirring constantly. 13.Add the butter gradually.

14.Arrange the turnips on platter, put vealrolls on top and pour a little sauce over meat. Garnish with some parsley.

Serve the rest of the sauce on the side.

From a german magazine

Translated by Brigitte Sealing