To dress Turnips

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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They eat best boil’d in the Pot, and when enough take them out and put them into a Pan and mash them with Butter and a little Salt, and send them to Table. But you may do them thus; pare your Turnips, and cut them into Dice as big as the Top of one’s Finger; put them into a clean Sauce-pan and just cover them with Water; when enough throw them into a Sieve to drain, and put them into a Saucepan with a good Piece of Butter; stir them over the Fire for five or six Minutes, and send them to Table.