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
We are able to trace the history of written recipes back into the distant past, in fact as far as early Egypt, and potentially, even further back. Interesting though that maybe, in the main part, these old records were just primitive hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, are a few clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Continuing our culinary historical journey, we find a couple of cookery books which date from the 14th Century : a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these have no connection with the spicy food that we all know today, but rather recipes for the types of food prepared by the chefs of the wealthy. Later on, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from Arab countries, such as coriander, parsley, basil and rosemary. These new foods and spices prompted an explosion in manuscripts on cookery, most of which still exist in private collections. Over the succeeding few hundred years, the families of Europe competed to lay on the most exotic banquets, and as a consequence, cooks and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the 19th century the formal cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and writing down recipes to allow everyone to enjoy them. The TV revolution gave us TV cooks and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes like those on our site. |
We hope you enjoy this Caramel Turnips recipe.
