Mashed Turnips

Puree de Navets

Preparation info
    • Difficulty


Appears in

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 wate