Mashed Turnips

Puree de Navets

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Turnips
  • 2 Tablespoonfuls of Butter
  • Salt and Pepper to Taste


Wash and pare the turnips, and cut them into quarters, and put into a saucepan, and cover with boiling water and boil until very tender, which will be in about thirty or forty-five minutes, according to the tenderness of the Turnips. If you boil them whole it will take an hour and a quarter. If you cut the Turnips, as soon as tender take out of the water and drain through a colander of all water. Then press them lightly, to squeeze all remaining water out, and hash well. Add two tablespoonfuls of butter, salt and pepper to taste, and serve hot. Serve with Roast Meats or Roast Ducks.

Turnips may be mixed with equal quantities of Potatoes, mashed and buttered.