Time: Old turnips, 3/4 to 1-1/4 hour; young ones, about 18 to 20 minutes.
Allow a bunch of 12 turnips for 5 or 6 persons.
Ingredients
turnips
1/2 gallon of water
1 heaped tablespoonful of salt
Directions
Pare the turnips
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
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. Source: The Book of Household Management by Isabella Beeton (1859)
Turnip Greens, Boiled
