Turnips (a la Creme)

Ingredients

• 1 oz. butter
• a dessertspoonful of flour

Method

1. 1

   Peel and boil small new turnips in salted water, drain, melt butter in a saucepan, add flour, pepper, salt, nutmeg, and a small quantity of milk or cream.

2. 2

   Add turnips, simmer gently, and serve.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 52. The excerpt below is the record exactly as published.

Turnips (a la Creme) — Small new turnips; peel and boil in salted water; drain thoroughly. Melt 1 oz. butter in a saucepan, add to it a des- sertspoonful of flour, pepper, salt, grated nut- meg, and a small quantity of milk or cream; put in the turnips; simmer gently a few minutes, and serve. Turnips (a la Maitre) — Boil some small new turnips as in the preceding recipe; drain them thoroughly, and melt some butter in the saucepan; put the turnips in, give them a toss or two, add a little chopped parsley, pepper and salt, a sqeeeze of lemon juice, and serve. Carrots (to Boil) — Place upon the stove two quarts of warm water with a tablespoonful of salt; bring to a boil; wash and scrape six young carrots, remove any black specks, cut in halves, plunge into the boiling water, and boil until ten- der; drain, and serve upon a hot dish. Carrots (Stewed) — Wash and scrape the car- rots; split the largest. Then whiten them in hot water, and drain them on a sieve; then boil them in weak broth, with salt; then put some butter in a saucepan, with a dessertspoonful of flour

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