Turnips Stewed in Butter



    For a small dish

  • turnips, 1½ lb.
  • butter, 3 oz.
  • seasoning of white pepper
  • salt, ½ teaspoonful, or more: ¾ to 1 hour.

    Large dish

  • turnips, 2 lbs.
  • butter 4 oz.


This is an excellent way of dressing the vegetable when it is mild and finely grained; but its flavour otherwise is too strong to be agreeable. After they have been washed, wiped quite dry, and pared, slice the turnips nearly half an inch thick, and divide them into dice, Just dissolve an ounce of butter for each half-pound of the turnips, put them in as flat as they can be, and stew them very gently indeed, from three quarters of an hour to a full hour. Add a seasoning of salt and white pepper when they are half done. When thus prepared, they may be dished in the centre of fried or nicely broiled mutton cutlets, or served by themselves.