Turnips au Gratin

Ingredients

• 8 or 9 medium-sized young turnips
• 2 oz. butter
• season with pepper and salt
• sauce over with a well-reduced Bechamel sauce
• sprinkle the surface with fine breadcrumbs
• add a few tiny bits of butter here and there

Method

1. 1

   Peel and slice the turnips, wash and drain them.

2. 2

   Melt butter in a stew-pan, add turnips, stir over a brisk fire, season, moisten with stock, and cook till tender.

3. 3

   Rub through a sieve or drain.

4. 4

   Arrange in a buttered dish, cover with Bechamel sauce, sprinkle with breadcrumbs, and bake in a hot oven for about 10 minutes.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 98. The excerpt below is the record exactly as published.

Turnips au Gratin. Peel lightly 8 or 9 medium-sized young turnips, cut them into slices, and wash them and drain thoroughly. Melt 2 oz. butter in a stew-pan, when hot put in the turnips, and stir over a brisk fire, season with pepper and salt, moisten with a little stock, and cook till VEGETABLE MARROW. 199 tender. Rub through a sieve or drain them. Arrange the slices or the puree in a well-buttered gratin or pie-dish, sauce over with a well-reduced Bechamel sauce, sprinkle the surface with fine breadcrumbs, and add a few tiny bits of butter here and there

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