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Turnip Greens or Stielmus

4 servings

Ingredients

• turnip greens (as needed)
• butter (a little)
• flour (a little)
• milk (a little)
• salt (a little)
• nutmeg (a little)

Instructions

1. Use the young leaves of sugar or water turnip, only the leaf stems and leaf ribs (chard stems are also suitable).
2. Strip the leaves, wash the stems thoroughly, and cook in salted water.
3. Once they are tender, drain the water and cut the stems into small pieces.
4. Sauté good butter with a little flour, add fresh milk and salt, as well as a small piece of butter, and simmer the turnip greens in it until they are piping hot.
5. Do not cook for too long, otherwise the sauce will curdle; it should be neither completely clear nor thick and mushy.
6. Sprinkle with a little finely grated nutmeg when serving.

Modernized from a treasured 19th-century German cookbook.