---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Caramel Turnips
  Categories: Vegetables, Ethnic
       Yield: 2 Servings
  
      18 oz Turnips
            Salt to taste
       8 oz Vealchops, boneless
       4    Dried Plums
       1 tb Mustard ,spicy
     1/2    Bunch Parsley
       3 oz Sugar
     1/2 c  Vegetable Broth
       4 tb White wine vinegar
       2 tb Oil
       1 pk White Sauce Mix
   1 3/4 oz Butter
       2    Toothpicks
  
   1. Wash and peel the turnips, cut into four pieces each. 2. Put the dried
   plums into water until they are half-soft. 3. Boil water, add some salt and
   cook the turnips about 15 minutes. 4. Wash and dry the meat. 5. Chop the
   plums and season with mustard, salt and pepper. 6. Put the turnips in a
   colander and let dry off good. 7. Wash the parsley and rip of the leaves,
   discard stems. 8. In a skillet, caramelisize the sugar, add the broth and
      the vinegar, let simmer about 5 minutes. 9. Add the turnips and let
   simmer another 5 minutes. 10.Divide the plum mixture on the two vealchops,
   add the parsley,
      fold to a rool and secure with toothpick. 11.In hot oil, fry on both
   sides about 2 minutes. 12.Heat water, according to sauce package
   directions, add
      powder and heat ,stirring constantly. 13.Add the butter gradually.
   14.Arrange the turnips on platter, put vealrolls on top and
      pour a little sauce over meat. Garnish with some parsley.
      Serve the rest of the sauce on the side.
      From a german magazine
      Translated by Brigitte Sealing
  
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