Mashed Turnips

Ingredients

• The larger yellow turnip may be used for mashing.
• Add a little butter or good beef dripping
• season to taste with pepper
• season to taste with salt
• if liked, a pinch of nutmeg
• A little cream added to the mashed turnip at the last will be found an improvement.

Method

1. 1

   Wash and brush the turnips in cold water.

2. 2

   Peel them, cut into small pieces, and boil in water with a little sugar until tender.

3. 3

   Drain, mash until free from lumps, and let dry over the fire.

4. 4

   Add butter and season with pepper, salt, and nutmeg.

5. 5

   Serve in a hot vegetable dish.

Nutrition per serving

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 265. The excerpt below is the record exactly as published.

Mashed Turnips Turnips. Butter. Seasoning. The .arger yellow turnip may be used for mashing. Wash and brush the required quantity in cold water. Then peel them as far as a yellow line, which lies a little way in from the skin : the out- side of the larger turnips is stringy, bitter, and indigestible. Cut the turnips in small pieces, care- fully removing any discoloured parts. Put them into a saucepan with boiling water to cover them, add a little sugar, and allow them to boil gently until tender. When the pieces of turnip can be pierced easily with a skewer, drain off every drop of water in a colander, and then return them to the saucepan. Mash them with a fork until free from lumps and let them dry for a few minutes over the fire. Add a little butter or good beef dripping and season to taste with pepper, salt, and, if liked, a pinch of nutmeg. Serve piled up in a hot vegetable dish, marking up the sides with the back of a fork. Note. — A little cream added to the mashed turnip at the last will be found an improvement.

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