How To Cook Turnip Recipes
From The White Ribbon Cook Book by Kathryn Armstrong, 1894. Section 4 of 9.
Turnips (Boiled)
Pare and cut in pieces; put them into boiling water well salted, and boil until tender; drain thoroughly and then mash and add a piece of butter, pepper and salt to taste, and a small teaspoonful of sugar; stir till they are thoroughly mixed, and serve hot.
Turnips (German Recipe)
Six large turnips, 3 oz. butter, 1/2 pint weak stock, 1 tablespoonful flour, pepper and salt.
Heat the butter in a stewpan, pare and cut the turnips into pieces the size of dice and season with pepper and salt; then place in the hot butter, toss over the fire for 5 minutes, add the stock and simmer gently until the turnips are tender. Brown the flour with a little butter; add this to the turnips and simmer 5 minutes. Boiled mutton may be served with this dish.
Turnips (A La Creme)
Small new turnips; peel and boil in salted water; drain thoroughly. Melt 1 oz. butter in a saucepan, add to it a dessertspoonful of flour, pepper, salt, grated nutmeg, and a small quantity of milk or cream; put in the turnips; simmer gently a few minutes, and serve.
Turnips (a la Maître)
Boil some small new turnips as in the preceding recipe; drain them thoroughly, and melt some butter in the saucepan; put the turnips in, give them a toss or two, add a little chopped parsley, pepper and salt, a sqeeeze of lemon juice, and serve.