Set the stuffed turnips in a sautépan, and complete their cooking in butter, taking care to baste them frequently.
[2178—STUFFED TURNIPS.—B]
Prepare the turnips as above; but stuff them with a preparation of semolina cooked in consommé and combined with grated Parmesan.
[654]
]Complete the cooking as directed in the preceding recipe.
N.B.—Proceeding in the same way, turnips may be stuffed with spinach, chicory, and even with farinaceous vegetables or rice, kept very creamy. All these garnishes are at once sightly and excellent.
[2179—PURÉE[!-- TN: acute invisible --] DE NAVETS (Turnip Purée[!-- TN: acute invisible --])]
Slice the turnips and cook them in a little butter, salt, sugar, and the necessary amount of water. Rub through tammy, and thicken the resulting purée with only just the required quantity of very good mashed potatoes.
[2180—TURNIP-TOPS]
Young turnip-tops are very much liked in England as a luncheon vegetable. They should be prepared like “[Choux verts] cooked [à l’anglaise].”