Boiled Turnip Tops a la Creole

Navets a la Creole

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • ¼ Peck of Turnip Greens
  • A Tablespoonful of Salt
  • A Pound of Fresh Pork, or a Pound of Salt Pork
  • Salt and Pepper to Taste


Wash the turnip tops, and put into a kettle of boiling water with a piece of fresh or salt pork. Let them boil slowly till tender, and then season well with salt and pepper. When tender, take out and chop, but not too fine, or leave them just as they are. Drain of all water, and serve as you would Boiled Cabbage, piling the Turnip Tops around the dish, and the salt meat or pork in the center.

Again, the Creoles boil the white Turnips with the Greens, cutting the former portions into quarters or semi-quarters, according to the size, and chopping the Greens after cooking. Eat with Pepper Vinegar, as you would Boiled Cabbage.