Summary

Ingredients

• 500 g turnip (s) (Wruken, Dotschen, turnips)
• 500 g carrot (s)
• 250 ml water
• 1 tablespoon lard
• 1 bay leaf
• 5 grains allspice
• 1 cube bouillon
• sugar
• salt and pepper
• 1 tablespoon flour
• 1 tablespoon parsley, chopped
• Marjoram, rubbed

Print Recipe Pin Recipe

Instructions

1. Clean and dice the turnips and carrots (approx. 1 cm). Heat the lard in the saucepan and lightly sweat the vegetables in it. Deglaze with the water and add the bay leaf, allspice and bouillon cubes. Let the vegetables simmer on a low heat until they are soft. When it`s nice and tender, season with salt, pepper and sugar. At this point you can argue about vegetables with a bite or soft-boiled. My parents came from East Prussia and they cooked the vegetables soft (not mushy).
2. Drain the vegetables and collect the broth. Put the vegetables back in the pot with a little broth. Mix the flour with a little water until smooth and stir a little of it into the vegetables. Just add small amounts and bring to the boil over and over to see if it`s the right consistency. It should be slightly creamy, but not sticky! And the vegetables should only be slightly moistened and not swim in the sauce. Now season with a little marjoram. Attention! Dried marjoram is very intense. Let it stand for ½ minute and sprinkle with the chopped parsley just before serving. Just a little, otherwise the parsley will kill the delicate taste of the turnips.
3. If you like, instead of thickening with flour, simply pour in the cream and simmer briefly, then season as described.
4. At home there was always meatballs and boiled potatoes. The boiled potatoes were then drizzled with the frying fat from the meatballs. I loved it!