392 Turnips or rutabagas in Malaga sauce

Sous iz repy ili brjukvy s malagoju

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About


  • 6 turnips or small rutabagas
  • 1 spoon butter
  • 1 piece sugar
  • 1 spoon flour
  • 1 glass Malaga
  • (2 glasses bouillon)


    Peel 6 turnips or small rutabagas. Cut each into several equal parts, trim the pieces to make them even, and drop them into salted boiling water. When they begin to boil, turn into a coarse sieve and rinse with cold water. Transfer the vegetables to a saucepan, add 1 spoon butter creamed with 1 spoon flour, and pour in about 2 glasses bouillon and 1 glass Malaga. Add 1 spoon sugar and boil, covered, over a high flame until the turnips are well-stewed and the liquid has reduced to the consistency of a sauce. Serve.