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📝 Description
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🥘 Ingredients
Turnips; to each 1/2 gallon of water allow 1 heaped tablespoonful of salt.
👨🍳 Method
Pare the turnips, and, should they be very large, divide them into quarters; but, unless this is the case, let them be cooked whole. Put them into a saucepan of boiling water, salted in the above proportion, and let them boil gently until tender. Try them with a fork, and, when done, take them up in a colander; let them thoroughly drain, and serve. Boiled turnips are usually sent to table with boiled mutton, but are infinitely nicer when mashed than served whole: unless nice and young, they are scarcely worth the trouble of dressing plainly as above.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this boiled turnips recipe, curious to see if the humble root vegetable could steal the show. I was surprised by how much the simple act of mashing transformed the turnips — the texture was velvety, almost like a mild potato mash, and it soaked up the salt beautifully. I found that this dish would be perfect for a weeknight cook looking to add some variety to their meal plan. The process was straightforward, and the turnips paired excellently with a simple grilled lamb chop — no mutton necessary. The one detail that delighted me was the subtle, sweet flavor of the turnips when mashed; it was a pleasant surprise that made me rethink this often-overlooked vegetable. If you're open to giving turnips a chance, this is a great place to start.
