This section is from the book "Mrs. Rorer's Vegetable Cookery And Meat Substitutes", by Sarah Tyson Rorer. Also available from Amazon: Mrs. Rorer's Vegetable Cookery And Meat Substitutes.......
We have in common use two varieties, the rutabaga, yellow or Swedish turnip (Brassica campestris, Linn.), and the white turnip (Brassica rapa, Linn.). In chemical composition the turnip is very much like the cabbage, except that it contains more water and less nutritious matter. It does not contain either sugar or starch. The carbohydrates present are in the form of inulin and pectose, which make them an agreeable and harmless vegetable for diabetic patients. Turnip tops, or sprouts of old turnips, may be used in salads or boiled as greens.
6 white turnips or three rutabagas
2 tablespoonfuls butter
2 tablespoonfuls flour
1/2 pint milk
1/2 teaspoonful salt
1 saltspoonful pepper
Pare the turnips; cut into cubes of a half inch; throw into cold water for half an hour; put into a saucepan of unsalted boiling water and cook in the vessel, uncovered, for about thirty minutes, or until they are white and transparent; drain in a colander. Rub the butter and flour together and add the milk, salt and pepper; stir until boiling. Put the turnips into a heated vegetable dish; pour over the sauce and send at once to the table.