How to cook vegetables

This vegetable has a large, white, bulbous root, with green shoots above the ground. Both parts are eaten, but the name refers to the root only. When cooked, turnips are served as a vegetable. They are also largely used for flavouring stocks, soups, stews, and as garnishes. The flavour is rather strong, not assimilating well with every kind of meat. Turnips are supposed to have been introduced into England from Hanover, as late as the reign of King George I. ; they are now extensively grown. There is a variety called the Navet, which is grown in France ; it is long in shape, and its flavour is much stronger than the common kind. Another variety of turnip is the Swede ; but this, though the largest of all turnips, is not so well liked, being rather coarse in flavour; it yields, however, most excellent turnip-tops. Turnips with Parsley Sauce. Wash and peel a bunch of turnips ; cut them into quarters or even-sized slices. Put them in a stewpan, adding enough water and milk (half and half) to well cover the turnips, season with salt, add also a small bay-leaf and a small blade of mace, and cook till tender, and pour on some of the stock. Heat up a gill of good white sauce, with a tablespoonful of cream ; mix this in with the turnips, add a grate of Turnips. nutmeg, and a dessertspoonful of finely-chopped parsley. Now heat gently the whole over the fire, so as to get the vegetables thoroughly hot without breaking or mashing. Take out the bay-leaf and mace, dish up neatly, and serve. Stewed Turnips. Wash and peel a bunch of small turnips, cut them into quarters or into thick slices. Boil in salted water till tender, then drain, and put them in a stew-pan with white or brown sauce. Season with pepper and nutmeg, stew for about 10 minutes, then dish up, and serve hot. TURNIPS. Creamed Turnips. Proceed to cook the turnips as directed in the previous recipe. When done mash them up, and reheat with a cream sauce ; season with pepper and nutmeg to taste, let simmer for a few minutes, and serve. Boiled Turnips. Wash and peel the turnips, and if they are large, divide each in quarters and trim each section neatly. After having again washed them, boil till tender in salted water, drain, dish up, pour over some melted butter or white sauce, and serve. Mashed Turnips. Wash and peel a bunch of turnips, and cut them into small pieces. Boil them in slightly salted water till tender. Drain and press them through a sieve, or else break up and mash them with a wooden spoon. Season with salt, pepper, and nutmeg ; reheat and add about 1 oz. of fresh butter. Dish up and serve hot. Turnips a I’ltalienne. Wash a bunch of young turnips, and peel them thinly ; if large, cut them in halves ; cook them for 20 minutes in salted water. Strain off the water, and drain the turnips. Melt 1 oz. of butter in an earthenware casserole, or, failing this, use a pie-dish ; put in the turnips, adding a little white sauce between each layer ; season with salt, pepper, and a little grated nutmeg. Sprinkle a small handful of breadcrumbs over the top, also some grated cheese and a little oiled butter. Bake in the oven for about 30 minutes, and send to table on the same dish. Glazed Turnips. Wash and peel a bunch of young turnips and cut them by means of a large vegetable spoon in the