Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables

by Woman's Institute of Domestic Arts and Sciences

TURNIPS AND THEIR PREPARATION

122. TURNIPS, which are a root vegetable, occur in two varieties, white and yellow. The white ones are commonly known as turnips and the yellow ones are called rutabagas. Although differing in color, both varieties have much the same flavor and may be prepared in the same ways. Therefore, whenever a recipe calls for turnips, rutabagas may be used as well.

123. In food value, turnips are similar to beets, carrots, and parsnips. They have a strong flavor, which is disliked by many persons and disagrees with some. However, much of this can be dissipated by cooking them with the cover of the kettle removed, so that when properly prepared they furnish a pleasant variety to the winter menu. They have good storing qualities and can be kept very easily through the winter. Toward spring it is more difficult to cook them soft, as the cellulose in them becomes harder and they are likely to develop woody fiber.

124. In preparing turnips for cooking, scrub them until thoroughly clean and then peel, wasting no more of the vegetable than is necessary. They may then be cut up as desired for the recipe to be prepared.

125. STEWED TURNIPS.--When turnips are stewed until tender and then seasoned with salt and pepper and flavored with butter they form a very palatable dish.

To prepare them in this way, select the desired number, scrub them until clean, and then peel them. Cut them into dice about 1/2 inch in size, and put these to cook in boiling salted water, allowing the cover to remain off the kettle during the cooking. Cook until they may be easily pierced with a fork and drain the water from them. Season with additional salt, if necessary, and with pepper, and add 1 tablespoonful of butter for each four persons to be served. Allow the butter to melt and serve hot.

126. MASHED TURNIPS.--Turnips, like potatoes, are a very good vegetable to mash. Prepare the desired number in the manner explained in Art. 125. Cook in boiling salted water with the kettle cover removed. When tender enough to be mashed easily, drain the water from them, mash with a potato masher, and season with additional salt if necessary and with pepper and butter. Allow the butter to melt and serve hot.

127. CREAMED TURNIPS.--Turnips, both yellow and white, make an excellent dish when dressed with a cream sauce. Prepare the desired number of turnips by cleaning and peeling them and cutting them into dice about 1/2 inch in size. Cook until tender in boiling salted water and drain. Prepare a medium white sauce and pour over the turnips. Serve hot.