Russian Turnips, Creamed

Ingredients

• 1 large Russian turnip
• 1 quart of boiling water
• 1 tablespoonful sugar
• 1 teaspoonful salt
• 1 tablespoonful butter
• 1/2 tablespoonful flour
• 1 cup of boiling milk
• a little fine-chopped parsley

Method

1. 1

   Peel and slice the turnip, then cut into narrow strips.

2. 2

   For 1 quart of cut turnips, boil in 1 quart of water with 1 tablespoon of sugar until done.

3. 3

   Add 1 teaspoon of salt and cook a few minutes longer, then drain.

4. 4

   Melt 1 tablespoon of butter, add 0.5 tablespoon of flour, cook for 2 minutes, then add 1 cup of boiling milk and boil for 2 minutes.

5. 5

   Add the turnips, mix, and cook a few minutes longer.

6. 6

   Add parsley and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 331. The excerpt below is the record exactly as published.

h 1 tablespoonful flour^ add it to the yegetables, cook 5 minutes ; taste, and if necessary add more salt and pepper, then serve with the meat The butter may be omitted, and the flour mixed with a little cold water and then added. Russian Turnips^ Creamed.— Peel 1 large Russian turnip, cut it into slices, then lay several slices over one another, and cut them into narrow strips ; measure them. For 1 qtrart of the cut turnips, allow 1 quart of boiling water and 1 tablespoonful sugar, boil till done ; then add 1 teaspoonf ul salt, cook a few minutes longer ; drain in a colander. Melt 1 tablespoonful butter, add Vt tablespoonful flour, cook 2 minutes ; add 1 cup of boiling milk, boil 2 minutes; add the turnips, mix and cook a few minutes longer, then add a little fine-chopped parsley, and serve. Tnrnip with Bonlllon. — Peel and cut into quarters 8 medium-sized white turnips, place them in a saucepan over the fire, cover with boiling water ; add 1 teaspoonf nl sugar, and cook till nearly done ; then add 1 teaspoonf ul sal

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