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Elisabeth Ayrton

Turnip Pie

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Preparation info
  • Serves

    2

    • Difficulty

      Medium

Appears in
English Provincial Cooking
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

The turnips for this dish must be fairly young, each weighing about half a pound (240 g). The dish is served for supper, with fresh brown bread and plenty of butter. It has been made on a farm not far from High Wycombe for many years and is still served when turnips are just ready to lift.

Ingredients

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