Turnip with Bouillon

Ingredients

• 8 medium-sized white turnips
• 1 teaspoonful sugar
• 1 teaspoonful salt
• 1 tablespoonful butter or good fat
• 1/2 tablespoonful flour
• 1 1/2 cupful white broth or soup stock
• 1/4 teaspoonful pepper
• 1 tablespoonful fine-chopped parsley

Method

1. 1

   Peel and quarter the turnips, place in a saucepan, cover with boiling water, add 1 teaspoon of sugar, and cook until nearly done.

2. 2

   Add 1 teaspoon of salt and cook for 5 minutes, then drain.

3. 3

   Melt butter in a saucepan, add 0.5 tablespoon of flour, stir and cook for 3 minutes.

4. 4

   Add 1.5 cups of broth, cook for 3 minutes, then add the turnips.

5. 5

   Season with salt, pepper, and parsley, toss over the fire for a few minutes, 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 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 parsl

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