Turnips.
Some think turnips are most tender when not pared before they are boiled, but the general practice is to cut off a thick peel. Most persons slice them also, but it is not the best way. An hour and a half of gentle boiling is enough. When done, lift them out with a slice, and lay them on a sieve to drain; when dry, serve them. To very young turnips leave about an inch of the green top. To Mash Turnips.—Squeeze them as dry as possible between two trenchers, put them into a saucepan with a little new milk or cream, beat well with a wooden spoon, to mash them, add a piece of butter and a little salt; stir over the fire till the butter is melted, then serve them. It is an improvement to put in with the cream a table-spoonful of powdered sugar. To Ragout.—Turnips may be made a ragout to serve under or round meat. Cut in slices an inch thick, and parboil them; then stew them in broth, which, if not already seasoned, may be seasoned at the time the turnips are put to it. When done, skim off the fat, and serve in the dish with any stew or braise, or by themselves. Turnips and Parsnips to Stew White.—Parboil, cut in four, and stew them in weak broth, or milk and water (enough liquid to keep the turnips from burning); add salt and mace. As the liquid diminishes, put in a little good cream, and grated nutmeg. When done, mix with them a piece of butter rolled in flour.
Turnip Tops.
When they have been carefully picked, let them lie in cold water an hour. Boil in plenty of water, or they will taste bitter. If quite fresh and young, twenty minutes will be enough. Drain them on the back of a sieve.
Parsnips.
Boil them the same as turnips; or longer, according to their size and quality.
Carrots.
Boil the same as turnips; but if old, longer.—Turnips, carrots, and parsnips may be dressed together, or separately, in the following way:—Cut up 2 or 3 onions (or less, according to the quantity of roots), and put them into a stew-pan, with a large piece of butter kneaded in brown flour. Shake the saucepan a few minutes over the fire, then put in a little broth, let it stew slowly while you prepare the roots. Scald, or parboil, turnips, carrots, parsnips, and celery, cut them in thin slips, and put them to the onions; season with salt and pepper. When done, add a little made mustard and vinegar.—Or: wash and parboil them, cut in thin slices, and put them in a saucepan with a large piece of butter, a bunch of parsley, sweet basil, chives, a clove of garlic, and an eschalot. Shake them over the fire, add a little salt, whole pepper, a blade of mace, and some flour, then put in a very little broth or milk and water. Stew it gently till they are tender, and the liquid reduced. Lift out the herbs, and put in some cream (according to the quantity required), with 2 or 3 eggs beaten up in it. Turn the saucepan, over the fire, till the sauce thickens. When done, add a little vinegar.
Beet Root and Mangel Wurzel.
Wash but do not scrape it, for if the skin be broken, the colour is lost. A middling-sized beet root will take from three to four hours to boil, and the same sized mangel wurzel another hour. When quite tender it is done. Serve it, cut into thin slices; thick melted butter poured over.