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Creamed Turnips ( Winter Vegetables)
This recipe is in categories Edwardians and WW1, Side dishes, Vegetarian,
About this recipe:
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.
10 minutes peeling, 5 minutes mashing
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.
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
Making and cooking it
- Wash, then top and tail the turnips
- Peel and roughly slice/dice the turnips (or other winter vegetables)
- Add to slightly salted water and simmer until just tender (about 8-10 minutes)
- Strain in a colander
- Mash with up to a tablespoon of cream
- Season with salt and pepper
- You might also dress the dish with chopped parsley or chervil