278. Turnips

Preparation info

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Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Peel them, and boil in plenty of water, in which has been put some salt; boil till tender, and serve either Whole, or mashed. If mashed, they should be put in a saucepan over the fire, with a bit of butter, or some milk, salt, and a little pepper, and a pinch of sugar, mashed up until rather dry, and serve.

A few capers mixed in the mashed turnip, is an improvement for boiled mutton.

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