Mashed Turnips

Puree de Navets

Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

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

Method

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