Time: From 1/2 to 3/4 hour to boil the turnips; 10 minutes to warm them through.
Sufficient for 4 or 5 persons
Ingredients
10 or 12 large turnips
1/2 gallon of water
1 heaped tablespoonful of salt
2 oz. of butter
cayenne or white pepper to taste
milk or cream (optional)
Directions
Pare the turnips, quarter them, and put them into boiling water, salted
Boil them until tender
Drain them in a colander, and squeeze them as dry as possible by pressing them with the back of a large plate
When quite free from water, rub the turnips with a wooden spoon through the colander, and put them into a very clean saucepan
Add the butter, white pepper, or cayenne, and, if necessary, a little salt
Keep stirring them over the fire until the butter is well mixed with them, and the turnips are thoroughly hot
Dish, and serve
A little cream or milk added after the turnips are pressed through the colander, is an improvement to both the colour and flavour of this vegetable. Source: The Book of Household Management by Isabella Beeton (1859)
Turnips, Boiled
