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History Cookbook: Creamed Turnips ( Winter Vegetables)

This recipe is in categories Edwardians and WW1, Side dishes, Vegetarian
About this recipe
Healthiness : (14 votes)
Difficulty:  1 out of 5 difficulty

Use a peeler to peel the vegetables. Always peel away from your hands and turn the vegetables, so you reach all of the peel.

Use a collander to strain the vegetables safely.

Preparation Time: 10 minutes peeling, 5 minutes mashing
Cooking Time: 12-15 minutes to cook the vegetables. These need to be tender but not soggy.
Number of servings: Serves 4-6 depending on whether this is the only vegetable served.
Serving suggestions: Serve with rabbit terrine.
This is a vegetarian recipe

Adding cream to vegetables is the origin of the term 'creamed'. We tend to use a lot less fat in our cooking and so would now use a little milk (preferably semi-skimmed) when making creamed potatoes. This is a rich dish using cream to bring out the flavour of the turnips. It is delicious and might be nice for a real treat.
  • 4-6 turnips
  • knob of butter ( about 1oz (25g))
  • dash of cream (1 tablespoon)
  • salt and pepper
  • Peeler
  • Knife
  • Weighing Scales
  • Tablespoon
  • Colander
  • Bowl
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Wash, then top and tail the turnips
  2. Peel and  roughly slice/dice the turnips (or other winter vegetables)
  3. Add to slightly salted water and simmer until just tender (about 8-10 minutes)
  4. Strain in a colander
  5. Mash with up to a tablespoon of cream
  6. Season with salt and pepper 
  7. You might also dress the dish with chopped parsley or chervil
Creamed Turnips ( Winter Vegetables) - print view  Creamed Turnips ( Winter Vegetables) - print view

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