Turnips are at their best in the fall and early winter; toward spring they become tough and fibrous and are only good for flavoring and for stews. The flat purple-topped turnip, the rutabaga, a large yellow turnip, and the large French turnip are the best varieties. Turnips should not be overcooked, or they will become dark in color and strong in flavor. The summer turnip, when sliced, can be cooked in thirty minutes, the winter turnip in from forty-five to sixty minutes.

Experiment 26

Test turnip with iodine for starch. Is the carbohydrate present in the form of starch?

How To Prepare Turnips

Wash and pare the turnips, and if they are to be boiled and mashed, slice them.

How To Boil And Mash Turnips

Prepare as above and cook in boiling salted water until tender. Drain well. Mash with a wooden masher and season with salt, pepper, and butter. Serve at once.

Creamed Turnips

After washing and peeling, cut the turnips into one-fourth inch dice; cook in boiling salted water until tender. Drain well. To every pint of turnips, add one cup of white sauce. Reheat and serve.

Turnip Cups With Creamed Pea Filling

Select small, round turnips. Wash, pare, and cut a slice from the large end, so they will stand. Scoop out the inside, forming cups with walls about one-fourth inch thick. Cook in boiling salted water until tender, about thirty minutes. Drain well and fill each cup with peas, heated in a seasoned white sauce. Sprinkle with chopped parsley and serve hot.