Kohlrabistappe – turnip stew is a traditional accompaniment to many kinds of dinner dishes.
1 large diced turnip
2 diced carrots
1 ladle of stock, possibly water and funds or broth cubes
1 good blob of butter
1/2 teaspoon ground nutmeg
Salt and pepper
Boil turnip and carrot tender in water. Pour off the water, mash turnip and carrot and add stock, a good dollop of butter, nutmeg and cream, until suitably thick. Cabbage raisin stew is seasoned with salt and pepper.
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