Turnips, Mashed

Ingredients

• Wash and pare the turnips
• salt
• pepper
• a slice of butter
• a table-spoonful or two of cream or milk

Method

1. 1

   Wash and pare turnips, then boil in salted water until tender.

2. 2

   Drain and mash, removing any stringy portions.

3. 3

   Mix in butter, cream or milk, and season with salt and pepper.

4. 4

   Stir over heat until hot and dry.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 495. The excerpt below is the record exactly as published.

Turnips, Mashed. — Wash and pare the turnips, and throw them into cold water as they are done. Drain, and throw them into a saucepan with slightly salted boiling water. Keep them covered, and let them boil till tender. Drain them by placing them in a bowl and pressing a plate upon them to squeeze out the moisture. Mash well, and carefully remove any stringy portions there may be among them. If necessary, pass them through a colander. Mix with them a little pepper and salt, a slice of but- ter, and a table-spoonful or two of cream or milk. Stir the pulp over the fire until it is hot and quite dry. Serve very hot. Time to boil, three- quarters of an hour to an hour and a half. Turnips, Puree of. — Pare and wash half a dozen large, sound turnips, and split them into halves, or even into quarters. Boil them till they are very tender, and press the water thoroughly from them. Pass them through a sieve, and put them back into the saucepan. Dredge a small quantity of flour over them, and add a little white pepper and salt, a slice of butter

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