Turnip vegetables "Stingel" – Franconian specialty from the Fichtelgebirge

Ingredients for 4 servings:

• 800 g turnip(s) (swallows), peeled and grated into sticks
• 2 m.-sized carrots (carrots), grated into sticks
• 1 small leek(s), finely chopped (or just half of a larger leek)
• 1 medium-sized onion(s), diced
• 1 medium-sized potato(s), raw, finely grated
• some oil or margarine
• ½ liter vegetable broth or meat broth, fresh or instant
• 1 tsp, leveled caraway seeds
• 2 bay leaves
• salt and pepper
• 1 dashes vinegar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

suitable for dumplings, boiled potatoes, mashed potatoes and hearty roast, smoked pork or poultry

Sauté the chopped onion in a little oil or margarine in a saucepan until translucent. Pour in the stock. Add the chopped turnip, carrots, and leeks, along with the caraway seeds, bay leaves, salt, and pepper. Cook everything over medium heat for 30 minutes, stirring occasionally. Then add the finely grated potato and a splash of vinegar, if desired. Cook the vegetables for another 10 minutes.