Glazed Turnips

Ingredients

• some new turnips
• plenty of powdered loaf sugar
• a little clear stock
• pepper
• salt

Method

1. 1

   Choose some new turnips or cut them into quarters.

2. 2

   Parboil them in salted water for five or ten minutes, then drain thoroughly.

3. 3

   Place them in a well-buttered saute pan, sprinkle with powdered loaf sugar, set the pan on the fire, and as soon as the turnips begin to colour, moisten with a little clear stock.

4. 4

   Season with pepper, salt, and, if needed, a little more sugar.

5. 5

   Let them stew gently till quite tender, and serve with their sauce over and round them.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 70. The excerpt below is the record exactly as published.

salted water, let this reboil, then draw it to the side of the stove, and let them simmer gently till done, which, for young ones, will take from twenty to thirty minutes, whilst older ones require from forty-five minutes to an hour and a half. These latter may he halved or quartered, according to their size, and then naturally take more or less time to cook, according to their size. mashed. — Cook the turnips as above, drain them and sieve them, put on this pulp with a pat of butter, pepper, salt, and, if liked, grated nutmeg, stir them well over a slow fire till the puree is suffi- ciently thick and dried, moistening it if necessary with a little new milk or cream. sauced. — New turnips boiled as above can, when well drained, be served with either of the following sauces : First stir together loz. of butter, and a dessertspoonful of flour till smooth, season 140 VEGETABLES. witli pepper, salt, a dust of sugar, and a very little grated nutmeg if liked, moisten with a gill or so (according to quantity) of new milk or cream, let this just boil up, lay in the turnips, let it simmer altogether for a few minutes, and serve as Navels a la cn'me. If you add to the above sauce the yolk of an egg beaten up in one or two spoonfuls of cream, they become Navels a la Pouletle. Or, if preferred, tomato, bechamel, veloute, or cheese cream sauce (given for artichokes) may be used in the same way with advantage. Turnips cooked in this way must be small and even, both in shape and size ; failing this, however, they should be trimmed into little even-sized cones or pear shapes, but for ordinary purposes it is best to avoid this, as it entails a good deal of waste. Turnips, glazed. — Choose some new turnips as above, or, if preferred, cut them into quarters, shaping these a little like the sections of an orange ; parboil them in salted water for five or ten minutes, then drain them thoroughly, and place them in a well- buttered saute pan, sprinkle them with plenty of powdered loaf sugar, set the pan on the fire, and, as soon as the turnips begin to colour, moisten with a little clear stock

Cook this with the app: pantry check, scaling, and the assistant.