Carrots, Young Carrots, or Yellow Turnips
Ingredients
- Carrots, small and finger-length (as needed)
- Water, unsalted (a little)
Instructions
- Use only small, finger-length turnips.
- Clean them, cook until half tender in a little unsalted water, and fill into cans with their own water.
- After sealing, boil the cans for 1½ hours.
Modernized from a treasured 19th-century German cookbook.
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