vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mashed Turnips with Potatoes, a la Europeenne
From The Swedish, French, American cook book, 1918
Serves 4
This is a delicious vegetable.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 417. The excerpt below is the record exactly as published.
Mashed Turnips with Potatoes, a la Europeenne Navets pures aux Pommes, a la Europeenne Peel and cut the turnip in six to eight pieces. Put on stove in water (sufficient to cover it) with a piece of bacon, sparerib, or ham if at hand; boil until tender, then add the same quantity of peeled potatoes; let cook until they are done. Then mash well, pass through the ricer, season with pepper and salt to taste, add a piece of butter; beat until creamy. Dish up in a vegetable dish; sprinkle with chopped parsley
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.