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Creamed Turnips ( Winter Vegetables)

This recipe is in categories Edwardians and WW1, Side dishes, Vegetarian,
About this recipe:
Difficulty: 1

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.


Making and cooking it
  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