They
may then be cut up as desired for the recipe to be prepared.
125. STEWED TURNIPS.--When turnips are stewed until tender and then
seasoned with salt and pepper and flavored with butter they form a very
palatable dish.
To prepare them in this way, select the desired number, scrub them
until clean, and then peel them. Cut them into dice about 1/2 inch in
size, and put these to cook in boiling salted water, allowing the cover
to remain off the kettle during the cooking. Cook until they may be
easily pierced with a fork and drain the water from them. Season with
additional salt, if necessary, and with pepper, and add 1 tablespoonful
of butter for each four persons to be served. Allow the butter to melt
and serve hot.
126. MASHED TURNIPS.--Turnips, like potatoes, are a very good vegetable
to mash. Prepare the desired number in the manner explained in Art. 125.
Cook in boiling salted water with the kettle cover removed. When tender
enough to be mashed easily, drain the water from them, mash with a
potato masher, and season with additional salt if necessary and with
pepper and butter. Allow the butter to melt and serve hot.
127. CREAMED TURNIPS.--Turnips, both yellow and white, make an excellent
dish when dressed with a cream sauce. Prepare the desired number of
turnips by cleaning and peeling them and cutting them into dice about
1/2 inch in size. Cook until tender in boiling salted water and drain.
Prepare a medium white sauce and pour over the turnips.
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