Glazed Turnips with Gravy

Ingredients

• twelve equal-sized, small white turnips
• half a pint of powdered sugar
• half a pint of white broth
• half a pinch of salt
• a very small stick of cinnamon

Method

1. 1

   Pare and cut turnips, parboil for five minutes, then drain.

2. 2

   Butter a sautoire, add turnips, and let them color.

3. 3

   Moisten with broth, add salt and cinnamon, cover, and cook for twenty minutes.

4. 4

   Glaze the gravy for six minutes and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 241. The excerpt below is the record exactly as published.

lazed Turnips, with Gravy. — Pare, and cut pear-shaped, twelve equal-sized, small white turnips; parboil them for five minutes, and drain them when done. Butter the bottom of a sautoire capable of holding them, one beside the other, and let them get a golden color, adding half a pint of powdered sugar. Moisten with half a pint of white broth (No. 99), half a pinch of salt, and add a very small stick of cinnamon

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