MMMMM----- Recipe via Meal-Master (tm) v8.05
  Categories: Cyberealm, Vegetables, Ethnic
       Yield: 2 Servings
   18.00 oz Turnips
            Salt to taste
    8.00 oz Vealchops, boneless
    4.00    Dried Plums
    1.00 tb Mustard ,spicy
    0.50    Bunch Parsley
    3.00 oz Sugar
    0.50 c  Vegetable Broth
    4.00 tb White wine vinegar
    2.00 tb Oil
    1.00 pk White Sauce Mix
    1.75 oz Butter
    2.00    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
   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