Turnips 'au Gratin'

Ingredients

• the turnips
• layers of gravy
• Parmesan cheese
• pepper
• salt
• bread crumbs

Method

1. 1

   Boil the turnips; cut them into thin slices; put in a baking-dish with layers of gravy, Parmesan cheese, pepper, and salt.

2. 2

   Sprinkle bread crumbs on top and bake for about 15 minutes.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 26. The excerpt below is the record exactly as published.

Turnips “au Gratin.” Boil the turnips ; cut them in thin slices ; put them in a deep baking-dish, with layers of gravy, Parmesan VEGETABLES, .ETC. 73 cliG6S6, pGppGi'j £uicl Scilt. Sprinlilc bi 6cicl“Cruiiiljs on the top, and bake about 15 minutes. A white sauce can be used instead of broAvn gravy, and makes an equally good and savoury dish. 175. — Pxiree of Turnips. Cut the turnips into slices, boil them for a few minutes, drain them ; put them in a saucepan, with a lump of butter, pepper, salt, and some stock ; simmer slowly until done. When cooked, pass through a sieve ; put them back on the fire, add a little cream or butter, and serve up hot. If the puree should be too liquid, add a little potato fiour at the same time as the cream, and simmer together for a fexv minutes. 176. — Glazed Turnips. Cut young turnips into round balls, boil them for 5 minutes in boiling Avater, then drain them. Noav butter a steAvpan, place the turnips side by side, pour over them some good stock or grav^y ; sprinkle OA^er a little castor sugar, salt and pepper, and a very little mace. As soon as they begin to boil, cover the saucepan with a buttered paper and the lid ; let them simmer until cooked. Take out the turnips ; add a little gravy to what remains in the saucepan ; boil up once or twice, and pour over the turnips. 74 WHOLESOME COOKERY. 177. — Tossed Tomatoes. Peel them and cut them in slices ; put them in a saucepan, with some bread-crumbs

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