Stewed turnip vegetables

Ingredients for 4 servings:

• 500 g turnip(s) (swallows, turnips, kohlrabi)
• 500 g carrot(s)
• 250 ml water
• 1 tbsp lard
• 1 bay leaf
• 5 grains of allspice
• 1 cube of bouillon
• Sugar
• salt and pepper
• 1 tbsp flour
• 1 tbsp parsley, chopped
• Marjoram, shredded

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

East Prussian recipe from mom

Clean and dice the turnips and carrots (approx. 1 cm). Heat the lard in a pot and lightly sauté the vegetables. Deglaze with the water and add the bay leaf, allspice, and bouillon cube. Simmer the vegetables over low heat until soft. When they’re nice and tender, season with salt, pepper, and sugar. At this point, one can argue about whether the vegetables are cooked with a bite or soft. My parents came from East Prussia, and they cooked the vegetables until tender (not mushy). Drain the vegetables, reserving the stock. Return the vegetables to the pot with a very small amount of the stock. Mix the flour with a little water until smooth and stir a little of it into the vegetables. Add only small amounts and bring to a boil repeatedly to check for the right consistency. It should be slightly creamy, but not sticky! And the vegetables should also be only lightly coated and not swimming in the sauce. Now season with a little marjoram. Be careful! Dried marjoram is very intense. Let it steep for 30 minutes and sprinkle the chopped parsley over it just before serving. Only a little, otherwise the parsley will overpower the delicate flavor of the turnips. If you like, instead of thickening with flour, you can simply add cream and let it simmer briefly, then season as directed. At home, we always served this with meatballs and boiled potatoes. The boiled potatoes were then drizzled with the fat from the meatballs. I loved it!