3 large raves (or turnips)
olive oil
1 tsp cumin (powdered)
3 rue leaves
1 tsp honey
2 tsp red wine vinegar
1 tsp sapa or raisined ( cooked grape must, not to be confused with the Greek wine called resinated)
1 cfé of nuoc mam (so no salt).

Peel the raves (or turnips) and cut them into cubes. Cook in water. When the turnips are cooked, drain them well in a colander and press them with a ladle, which reduces them to a puree.

Put a little olive oil at the bottom of a pan, add the pureed turnips. Take the cumin powder, finely chopped rue leaves, nuoc mam and raisiné or sapa. Dilute the honey in the vinegar. Mix everything with the pureed turnips. Cook for 5 minutes over low heat. Serve.