Creamed Turnips
From How to cook vegetables, 1911
Serve hot.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 97. The excerpt below is the record exactly as published.
Creamed Turnips. Proceed to cook the turnips as directed in the previous recipe. When done mash them up, and re- heat 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
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