Carrots and Wruks

Clean and rinse the carrots and cut them into cubes. Put on meat broth and lard, add salt and spices. Cover and stew at low temperature, cut out the bay spice and mash the greens to a pulp. Season with sugar, sprinkle seasoning and salt. Offer with boiled potatoes with cooked beef or possibly pork.

Author’s note: The turnip, or possibly butter turnip, called wruke, played an important role in the whole kitchen region at the Baltic Sea between Memel and Travemuende. In East Prussia it was processed with carrots to puree.

Tip: Always use aromatic spices to refine your dishes!

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