Turnips, Fried

Ingredients

• three or four turnips
• salt
• pepper
• a slice of butter
• a table-spoonful of chopped onion

Method

1. 1

   Boil turnips until three parts cooked, then drain, cut into slices, and fry in hot fat until lightly browned and tender.

2. 2

   Alternatively, peel and cut into thin slices, soak in cold water for an hour, then steam with butter and onion until soft.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 494. The excerpt below is the record exactly as published.

Turnips, Fried VEGETABLES Turnips, Stuffed and serve them. Time to boil, old turnips, three-quarters of an hour to an hour and a half ; young turnips, fifteen to twenty-five minutes. Turnips, Fried. — Boil three or four turnips till they are three parts dressed. ‘Take them up, drain them, cut them into slices, and fry them in hot fat till, they are lightly browned and quite tender. Drain them, and serve with fried or broiled cutlets. Or peel them and cut them into very thin slices. Let them lie in cold water for an hour and drain them. Dissolve a slice of butter in a stew- pan, and in this steam a table-spoon- ful of chopped onion for five minutes. Put in the slices of turnip, sprinkle a little pepper and salt

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