This recipe is in categories Edwardians and WW1, Side dishes, Vegetarian,

Difficulty: 1
Comments:

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

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