Turnips with mashed potatoes and meatballs

Ingredients for 4 servings:

• 1 dashes lemon juice
• 6 tbsp brown sugar
• 400 ml white wine
• 1 shot of vinegar (white wine vinegar) approx.
• 500 g Teltower turnips, May turnips or autumn turnips
• 600 g potatoes, floury
• 500 g minced beef
• 50 g breadcrumbs, approx.
• 1 egg(s)
• 3 tbsp quark or herb quark
• 1 onion(s)
• possibly dried herbs such as chives and parsley
• Salt
• pepper
• oil
• butter
• Milk
• Nutmeg, grated

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

for Teltower turnips, May turnips or autumn turnips

Peel the potatoes, quarter or eighth them, and boil them in a little water. While the potatoes are cooking, prepare the turnips and meatballs. Add a squeeze of lemon juice to a saucepan. Then add the sugar and let it caramelize. Deglaze with white wine. Add a splash of vinegar and reduce the amount by half. Meanwhile, peel the turnips, quarter or eighth them depending on their size, and add them to the reduced white wine mixture. Season to taste; depending on the sweetness of the wine, you may need to add a little more vinegar. Cook the turnips over low heat for 15 to 20 minutes. Peel and finely chop the onion. Mix with the minced meat, breadcrumbs, egg, quark, and dried herbs, if desired. Use enough breadcrumbs to form the mixture into meatballs without being too wet or too dry, so that it has a firm consistency. Season the mixture with salt and pepper and form into meatballs. Fry the meatballs in a pan with a little oil. Add butter and milk to the potatoes, if desired, and mash everything thoroughly until creamy. Season with grated nutmeg, salt, and pepper. Arrange the mashed potatoes, meatballs, and turnips on plates and serve the turnip juice as a sauce.