History Cookbook: Creamed Turnips
Adding cream to vegetables is the origin of the term 'creamed'. This is a rich dish using cream to bring out the flavour of the turnips. The Edwardians were very fond of cream and other rich foods.
The vegetables are cooked on the top of the range, drained, mashed and seasoned. Cream is added before serving in a dish with a lid. These dishes allowed food to be carried from the kitchen to the dining room without becoming cold.
For images of the cooking process see our Creamed Turnips Pictures.
- 4-6 turnips
- knob of butter ( about 1oz (25g))
- dash of cream (1 tablespoon)
- salt and pepper
- Weighing scales
- Wash, then top and tail the turnips
- Peel and roughly slice/dice the turnips (or other winter vegetables)
- Pour some water into the cook pot, add the turnips
- Put the cooking pot onto the top of the range and simmer until the turnips are just tender
- Strain, using the lid, at the stone sink
- Mash the turnips in the cooking pot
- Stir in a tablespoon of cream
- Season with salt and pepper
- Spoon the creamed turnips into a serving dish
- Cover to keep warm
- You might also dress the dish with chopped parsley or chervil
If you tried this recipe and liked it, tell us about it
|Required fields are bold|