Turnip Charlotte Recipe (Turnips, Strong Juicep)

Cook slices of carrots and turnips one fourth an inch thick until tender, drain and use them to line a buttered charlotte mould. Boil white turnips until tender; drain, and press through a fine sieve. To one cup of purée add one fourth teaspoonful of salt, a dash of white pepper, a grating of nutmeg, one fourth cup of thick cream, and, lastly, the stiff-beaten whites of three eggs. Bake in the decorated mould, standing in a pan of water, until the centre becomes firm. Turn from the mould and serve with velouté, white or Bechamel sauce.

Turnip Puree Recipe

Scrub and pare about six white turnips. Cut them into slices, cover with cold water, and bring quickly to the boiling point. Drain and blanch by rinsing in cold water, then cover with salted boiling water, and cook until tender. Drain and turn into a cloth, and wring out the moisture. Pass through a squash strainer or, better still, a purée sieve, then return to the fire to heat. Melt three tablespoonfuls of butter, cook in this two tablespoonfuls of flour, and, when frothy, add the turnip and one fourth cup of thick cream, with salt and pepper. Stir constantly until the mixture boils, then turn into the serving dish. Chestnuts, cauliflower, onions, peas, beans, celery, spinach, etc., all make good purées for garnish of fish or meat dishes. The recipe given above will, with minor changes, evident to all, serve for any purée. The method of sifting is the same in any case - i.e., with a wooden spoon rub the material through a strong wire sieve of medium mesh, first placing the sieve firmly bottom upward over a plate and scraping the material from the under side as it passes through. In some cases, as always with meat and fish, the vegetable will pass through the sieve more readily, if it be first mixed with the sauce, etc.

Turnip Balls, Poulette Sauce Recipe

With a French potato cutter cut out a pint of balls from large white turnips. Put over the fire in cold water, acidulated with one or two tablespoonfuls of lemon juice or vinegar, and let cook five minutes after boiling begins, then drain, rinse in cold water and cook until tender in chicken broth. Skim out the turnip balls and thicken the broth with a tablespoonful and a half, each, of butter and flour, creamed together - there should be about a cup and a half of broth - let simmer ten minutes, then add thç beaten yolks of two eggs diluted with half a cup of cream. Season to taste with salt and white pepper, add the balls and let stand over hot water until very hot. A tablespoonful of lemon juice improves this dish for some. If a French cutter be not at hand, cut the turnips in cubes of uniform size, or cut out cylinders with an apple corer, then cut these into half-inch lengths.

Turnips In Cream Recipe

Peel and slice the turnips; blanch and cook until nearly tender in salted water. Drain and cut into cubes, one fourth an inch thick. Simmer ten or fifteen minutes in sweet cream. Season with salt, sugar, and white pepper, add one or two tablespoonfuls of butter and shake the pan until the butter is blended with the other ingredients. Serve in a hot dish.