Mashed Turnips

Ingredients

• a pat of butter
• pepper
• salt
• grated nutmeg
• a little new milk or cream

Method

1. 1

   Cook the turnips as above, drain them and sieve them.

2. 2

   Put on this pulp with a pat of butter, pepper, salt, and, if liked, grated nutmeg.

3. 3

   Stir them well over a slow fire till the puree is sufficiently thick and dried, moistening it if necessary with a little new milk or cream.

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.

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, season with pepper, salt, and, if needed, a little more sugar, let them stew' gently till quite tender, and serve with their sauce over and round them. Turnip Tops. — These, in season in the earl}^ spring, may be cooked by any of the recipes given for spinach, but take a little longer to cook. They are excellent au gralin. It must be remembered in cooking these VEGETABLES. 141 that a large quantity of water must be allowed in the boiling, as this removes the bitter taste some- times noticed in this vegetable, especially when they are no longer in their first youth. Old turnip tops should never be used under any circumstances,, but if by any accident they must be cooked when slightly passed their prime, they are immensely improved by being blanched first for five to ten minutes or so in boiling water, then pouring this: away, rinsing the turnip tops in cold water, draining them Avell, and finishing them off in fresh boiling: salted water. Late in the season the large stalks, of these tops are excellent if blanched and cooked like celery or salsify. Vegetable Marrow {Courges a la motile). — These- vegetables are, in this country, usually served far too old. To be eaten in perfection they should not be larger than a fairly large duck’s egg ; in this state they need not be peeled, a great advantage, as, being so watery, directly they are cut marrows lose a great deal both of their moisture and of their flavour ; if chosen small, they should be put on in boiling salted water, boiled fast for fifteen minutes or so, and served whole with maitre d’hotel, tomato, or cheese cream sauce to taste, and, if cold, make a delicious salad with a vinaigrette sauce. baked. — When baked, vegetable marrows are almost always served stuffed, either with meat, fish, or any of the savoury stuffings recommended for aubergines, tomatoes, &c. Cut an average sized vegetable marrow in half, remove the pips and the pulp adhering to them, fill each half with the stuffing,. 142 VEGETABLES. tlien put these together again, wrap them up in a well-buttered paper, and tie the marrow into shape, lay this on a buttered baking-tin, cover down closely with another tin, and bake ; when ready lift them out carefully, dish them on a hot dish after removing the papers, and serve with tomato sauce and some good clear gravy. The time these will take to bake must necessarily depend on the size of the marrow. Another way is to halve the marrows lengthways, remove the pips, &c., and parboil them in salted water, with an onion stuck vdth two or three cloves, and a bouquet ; now drain them carefully, set the halves in a generously buttered baking-tin, and fill them up with farce to taste, dust this with freshly- grated breadcrumbs, grated Parmesan, minced parsley, pepper, and salt, cover with a buttered paper, and bake for twenty minutes or so. Vegetable Marrow au gratin. — Peel and parboil a couple of medium sized marrows, quartering these lengthways, drain them carefully, and arrange them in a well-buttered dish (previously rubbed with cut shallot) ; .sprinkle them generously with grated Parmesan •cheese, fresh breadcrumbs, coralline pepper, salt, and a little grated nutmeg

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