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Teltow Turnips or Märkisch Turnips

4 servings

Ingredients

• Teltow Turnips (as needed)
• 2 tbsp Butter
• 1 tbsp Sugar
• 1 tbsp Flour
• 0.5 l Water, Meat broth or Gravy
• Salt (a little)
• Potatoes (a little)

Instructions

1. The smaller the turnips, the finer the taste, but also more tedious to clean – best done the evening before.
2. To prevent them from becoming unsightly, do not wash them, but sprinkle with wheat flour and leave covered; wash thoroughly before cooking.
3. Let 2 tablespoons of butter turn golden in a saucepan, add 1 tablespoon of sugar and brown it, then add 1 tablespoon of flour and ½ liter of boiling water, meat broth, or gravy.
4. Add the turnips, season with the necessary salt, cover the pot tightly, and simmer the turnips in a little broth over low heat for about 1½ hours until tender.
5. If desired, add boiled potatoes or serve boiled potatoes separately.

Modernized from a treasured 19th-century German cookbook.