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as an accompanimentEasy
By Anne Willan
Published 1977
Martino’s custom of making a special dish of an ordinary vegetable like turnips was typically Italian; elsewhere in Europe cooks regarded most root vegetables as food for the poor. This particular dish, to be served at the end of a meal, obviously forms what we call a dessert. The combination of sugar with turnips is not as strange as it seems, for the vegetable is already slightly sweet.
Cook the turnips in the hot cinders or boil them whole and uncut, and slice them as thickly as