Turnips with bacon and eggs in sour broth

Ingredients for 6 servings:

• ¾ kg swede(s)
• 1 ½ tbsp sugar, level
• 30 g butter or other fat
• 200 ml water
• 1 tsp, heaped anise, fennel, caraway, whole, each in equal parts
• 60 g fat
• 80 g flour
• 1 onion(s), very finely chopped
• 1 ½ liters of water
• Vinegar
• salt and pepper
• Broth, granulated
• 200 g bacon or belly meat, sliced
• e.g. fat, for frying
• 6 eggs, hard-boiled

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Pfotschen – Franconian dish

Heat 30g of butter in a non-stick frying pan with high sides or a saucepan, then add the sugar and caramelize. When the sugar is nice and brown, it’s ready and you need to add the turnips and stir. Now add the liquid and the spice mix. Simmer with the lid on. Cooking time from the time you add the turnips is about 30 minutes. Meanwhile, make the dark roux. Heat the fat in a saucepan. Add the flour and brown it, being careful not to make it too dark or black, or it will become bitter! Add the onions shortly before the end and fry briefly. When the flour is dark enough, gradually add the water, stirring vigorously with a whisk. There should be no lumps in the broth. Bring to a boil briefly and wait until the turnips are tender. If desired, fry the bacon in the pan, adding a little fat if necessary. I like to do it this way because it creates more flavor. After the turnips are cooked, add them to the roux with the caramel sauce and add the bacon. Season with vinegar; I usually use a tablespoon of vinegar, but it’s a matter of taste. I then add about 1 teaspoon of salt, but it depends on how salty the bacon is. Simmer for another 15-20 minutes. Season to taste with salt, pepper, and/or broth or a little vinegar. Meanwhile, hard-boil and peel the eggs so they’re warm for eating, or warm them up in the broth at the end without the shell. Dumplings or potatoes go well with this.