Turnips a l'Italienne

Ingredients

• a bunch of young turnips
• 1 oz. of butter
• salt
• pepper
• a little grated nutmeg
• a small handful of breadcrumbs
• some grated cheese
• a little oiled butter

Method

1. 1

   Wash and peel turnips, cut large ones in halves, and cook in salted water for 20 minutes.

2. 2

   Drain, melt butter in a casserole, layer turnips with white sauce, season, sprinkle with breadcrumbs, cheese, and oiled butter, and bake for 30 minutes.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 97. The excerpt below is the record exactly as published.

Turnips a I’ltalienne. Wash a bunch of young turnips, and peel them thinly ; if large, cut them in halves ; cook them for 20 minutes in salted water. Strain off the water, and drain the turnips. Melt 1 oz. of butter in an earthenware casserole, or, failing this, use a pie-dish ; put in the turnips, adding a little white sauce between each layer ; season with salt, pepper, and a little grated nutmeg. Sprinkle a small handful of bread- crumbs over the top, also some grated cheese and a little oiled butter

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