Turnips with Parsley Sauce

Ingredients

• a bunch of turnips
• enough water and milk (half and half)
• a small bay-leaf
• a small blade of mace
• a gill of good white sauce
• a tablespoonful of cream
• a grate of nutmeg
• a dessertspoonful of finely-chopped parsley

Method

1. 1

   Wash and peel turnips, cut into quarters or slices.

2. 2

   Cook in water and milk with bay-leaf and mace until tender.

3. 3

   Mix with white sauce and cream, season with nutmeg and parsley, heat gently, remove bay-leaf and mace, and serve.

Nutrition per serving

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 96. The excerpt below is the record exactly as published.

a grate of nutmeg. The soup is then ready to serve. TURNIPS. T95 Truffle Salad a la Perigord. Take some very black truffles, wipe, peel, and stew in Madeira wine for io minutes. Next cut them into slices and put them into a covered dish. Season with salt, pepper, oil, and vinegar. Immediately before serving stir in a little mayonnaise flavoured with a little French mustard, and a dash of cayenne, and sprinkle a little chopped chervil and chives. Truffle and Potato Salad. Cook some fresh truffles for a few minutes in Madeira wine. Cut them into slices and mix with the same quantity of boiled new potatoes. Season like an ordinary salad, and sprinkle over a little chopped chervil, pimpernel, and tarragon. TURNIPS (Navets). This vegetable has a large, white, bulbous root, with green shoots above the ground. Both parts are eaten, but the name refers to the root only. When cooked, turnips are served as a vegetable. They are also largely used for flavouring stocks, soups, stews, and as garnishes. The flavour is rather strong, not assimilating well with every kind of meat. Turnips are supposed to have been introduced into England from Hanover, as late as the reign of King George I. ; they are now extensively grown. There is a variety called the Navet, which is grown in France ; it is long in shape, and its flavour is much stronger than the common kind. Another variety of turnip is the Swede ; but this, though the largest of all turnips, is not so well liked, being rather coarse in flavour; it yields, however, most excellent turnip-tops. Turnips with Parsley Sauce. Wash and peel a bunch of turnips ; cut them into quarters or even-sized slices. Put them in a stew- pan, adding enough water and milk (half and half) 196 HOW TO COOK VEGETABLES. to well cover the turnips, season with salt, add also a small bay-leaf and a small blade of mace, and cook till tender, and pour on some of the stock. Heat up a gill of good white sauce, with a tablespoonful of cream ; mix this in with the turnips, add a grate of Turnips. nutmeg, and a dessertspoonful of finely-chopped parsley

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