1 Grate the onion and mix with minced meat, salt and pepper. Make small meatballs the size of hazelnuts.
Fry the meatballs in a little oil and then let them stand
for a while. Sprinkle the basil over the meatballs.
2 Peel the turnips and cut them into strips. Fry them in oil with a little salt until they turn brownish. Crush the saffron in a mortar and dissolve in six spoonfuls of hot water, then add to the turnips. Let everything simmer until the turnips turn soft. Add the lemon juice, turn off the heat.