Mashed Turnips

Ingredients

• round white turnips
• butter
• salt

Method

1. 1

   Wash, pare, and cut turnips in eighths.

2. 2

   Cook in boiling salted water until soft, adding salt during the last half-hour of cooking.

3. 3

   Drain very dry, mash, and season with butter and salt.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 8. The excerpt below is the record exactly as published.

MasHED TuRNIPS. CAULIFLOWER VOL-AU-VENT. Sturrep Tomato SataD, — Bortep Dressina. CorrrE SPONGE. Family Dinners. 35 ONION SOUP. (See p. 17, under Family Dinners, Menu No. IV.) BRAISED LEG OF MUTTON. Wipe meat, sprinkle with salt, and lard both sides with thin strips of fat bacon. Sauté in bacon fat until the entire surface is browned, turning the meat fre- quently. Put in deep dish and add one onion and one carrot, sliced, a sprig of parsley, one-half bay leaf, two ‘cloves, ten peppercorns, and four cups boiling water. Cover closely and cook in a slow oven four hours. Re- move meat to hot serving dish, strain liquor and remove all fat. Put two tablespoons fat in sauce pan and when well browned add three tablespoons flour and continue the browning, then pour on gradually, while stirring constantly, the strained stock, of which there should be one and one-half cups. Serve the gravy from a gravy boat. SAUTED POTATO BALLS. Prepare balls same as for Fried Potato Balls (see p. 242, under Formal Dinners, Menu No. II.) and par- boil in boiling salted water, ten minutes. Drain, put in an omelet pan with a small piece of butter and sprinkle sparingly with paprika. Cover, set on back of range and cook until delicately browned, shaking pan frequently. MASHED TURNIPS. Wash, pare and cut round white turnips

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