Pawaru-Grahmata

№ 19VI. nodaļa

Rāciņi

Turnips in white or brown sauce

  • Serves 4
  • about 40 minutes
  • Melnraksts · vēl nav izmēģināts

1796Rahzini.

Modernizētslpp. 251 · PDF 265
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

5 soļi
  1. Peel and wash the turnips. Halve or quarter larger ones; leave small ones whole.
  2. Drop them into boiling salted water and boil for 5–8 minutes, until half tender. Drain.
  3. White: put them back in the pan with the broth, butter, mace, sugar and breadcrumbs. Simmer uncovered for 15–20 minutes, turning them now and then, until tender and the sauce is short and thick.
  4. Brown: melt the butter, stir in the flour and cook over medium heat, stirring, for 4–6 minutes, until nut-brown. Whisk in the broth, add the turnips, mace and sugar, and simmer for 15–20 minutes, until tender and the sauce coats them.
  5. Serve as a side dish, or add them to a clear soup. They can also be stuffed like swedes (06-017).

Notes

What the book says vs. what we added

the method is the book's: the turnips peeled, washed, cut, boiled in boiling water, then cooked down with white meat sauce, butter, mace, a little sugar and grated bread until the sauce is short and thick; for brown turnips, flour browned in butter and the turnips cooked in brown sauce. They can go into soups, be eaten on their own, or be stuffed like swedes, and Teltow turnips are the best for this. The amounts and times are ours.

Teltow turnips (Teltower Rübchen) are small, white, slightly peppery turnips from Teltow, near Berlin, a delicacy in 18th-century Germany. They are still grown and sold in Germany in autumn and winter. Small white turnips, French navets or purple-top turnips work well; cook very young ones for less time.

Season

maincrop turnips from October to March; bunched early turnips in May and June.

The word

rāciņi is the book's word for turnips; the Teltow turnips here confirm it.

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