M: Caramel Turnips
---------- Recipe via Meal-Master (tm) v8.05
Title: Caramel Turnips
Categories: Vegetables, German, Veal
Yield: 2 Servings
18 oz Turnips
Salt to taste
8 oz Vealchops, boneless
4 Dried Plums
1 tb Mustard ,spicy
1/2 Bunch Parsley
3 oz Sugar
1/2 c Vegetable Broth
4 tb White wine vinegar
2 tb Oil
1 pk White Sauce Mix
1 3/4 oz Butter
2 Toothpicks
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 roll 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
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