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📝 Description
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75
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🥘 Ingredients
7 or 8 turnips, 1 oz. of butter, 1/2 pint of white sauce, No. 538 or 539.
👨🍳 Method
Peel and cut the turnips in the shape of pears or marbles; boil them in salt and water, to which has been added a little butter, until tender; then take them out, drain, arrange them on a dish, and pour over the white sauce made by recipe No. 538 or 539, and to which has been added a small lump of sugar. In winter, when other vegetables are scarce, this will be found a very good and pretty-looking dish: when approved, a little mustard may be added to the sauce.
📜 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 Turnips in White Sauce recipe expecting a bland, beige dish, but I was pleasantly surprised by the delicate sweetness that the sugar added to the white sauce. It was such a subtle touch, but it elevated the turnips from a simple side to a delightfully unique one. I found that the pear shape for the turnips was quite charming and easy to achieve with a simple vegetable peeler and knife. This recipe would be perfect for a weeknight cook looking to try something new but not too adventurous. The process was straightforward, and the ingredients were pantry staples. The turnips took about 20 minutes to boil, and the white sauce came together quickly. I served it with a simple roast chicken, and it was a hit. I recommend trying it with a touch of mustard in the sauce for a bit of a kick — a nice nod to Mrs. Beeton's suggestion.
