• 2 lb. turnips
• 1 oz. butter or margarine
• ½

Scrub and peel the turnips thickly. If large, cut into quarters, then slice thinly (if young turnips, slice the whole turnip). Fat steam the turnips for 10 min., i.e. shake them in the melted fat, well below frying temperature, with the lid on the pan until the fat is absorbed. Add the liquid and the salt, and simmer gently until the turnips are tender, 15–30 min., according to age of turnips.