Russian Turnips with Bacon and Potatoes

Ingredients

• 2 medium-sized turnips
• 1 1/2 pound well-washed lean bacon
• 1 quart potatoes
• 1/2 tablespoonful flour
• 1 ounce butter
• salt to taste
• pepper to taste

Method

1. 1

   Peel and slice the turnips, then cut into strips.

2. 2

   Place bacon in a saucepan, cover with cold water, and boil.

3. 3

   Add the turnips and boil for 1 hour.

4. 4

   Then add the potatoes cut into quarters and boil until done.

5. 5

   Season with salt and pepper.

6. 6

   Mix flour with butter, add to the vegetables, cook for 5 minutes, cut the bacon into thin slices, and serve.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

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 salt, cook 5 minutes ; drain in a colander. Melt 1 tablespoonful butter or good fat in a sauce- pan, add Vt tablespoonful flour, stir and cook 3 minutes ; add iVi cupful white broth or soup stock, cook 3 minutes ; add the turnips ; season to taste with salt ; add Y^ teaspoonf ul pepper and 1 table- spoonful fine-chopped parsley ; toss for a few minutes over the fire, and serve. Bussian turnips are prepared in the same way, only cut them first into slices, then into strips. Bnssian Turnips^ Boiled. — Peel 2 medium-sized Russian turnips, cut each one into quarters, wash and place in a saucepan over the fire, cover with boiling water ; add 1 tablespoonful sugar, and boil till tender, which will take 2 hours ; then add 1 teaspoon- ful salt, let cook 10 minutes longer, then drain and serve. Bnssian Tnrnips with Bacon and Potatoes.— Peel 2 medium-sized turnips, cut them into slices, the slices into strips. 496 VEGETABLES. Place a saucepan with ly^ pound well- washed lean bacon oyer the fire, and cover with cold water ; as soon as it boils add the fine-cut turnips, boil 1 hour ; then add 1 quart potatoes cut into quarters, boil until done ; season with salt and pepper to taste. Mix y, table- spoonful flour with 1 ounce butter

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