18 oz turnips
1 salt to taste
8 oz vealchops, boneless
4 dried plums
1 tbsp mustard ,spicy
1/2 bunch parsley
3 oz sugar
1/2 cup vegetable broth
4 tbsp white wine vinegar
2 tbsp oil
1 package white sauce mix
1 3/4 oz butter
2 toothpicks
Directions
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 rool 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
Servings: 2 servings
Caramel Turnips Recipe brought to you by Recipe Ideas
Categories: Candy; Dessert; Vegetable
The History of Recipes
Written cooking instructions as a concept can be traced way back into history, certainly as far back into history as the ancient Egyptians, and possibly even further. Interesting though that is, in the main part, these early cook books were just basic hieroglyphic or cunieform recipes for food preparation.
Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a collection of documents detailing recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the cooks of his times were skilled in the use of many different aromatic flavors, including some familiar names such as bay, mint and dill. Over the following few centuries, the upper-class families of the West competed to serve the most exotic banquets, and as a consequence, chefs and their collection of recipes increased in prestige. However, it wasn`t until the nineteenth century that fine cooking and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, trying out, and writing down the recipes that were being prepared for the better households. The arrival of TV brings us TV cooks and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Caramel Turnips recipe.
