Slice and sauté young turnips in lard, together with some chopped flat parsley. Add a little water and cook under cover. Make a light roux. When light brown, mix it with salt and sour cream. Add it to the cooked vegetables. Tightly packed in small wooden barrels, it can be used during the winter to mix with noodles, or as a filling for a nonsweet strudel.
© 1982 All rights reserved. Published by George Lang (estate).