Puree Of Turnips Recipe

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Instructions

Pare and wash half a dozen large sound turnips, and split them into halves, or even into quarters.
Boil them till they are very tender, and press the water thoroughly from them.
Pass them through a hair sieve, and put them back into the saucepan.
Dredge a small quantity of flour over them, and add a little white pepper and salt, a slice of butter, 1/2 teaspoon of white sugar, and a quarter of a pint of cream or milk.
Stir them over the fire until they are quite dry and stiff.
Serve the puree in the centre of a dish, and arrange cutlets, etc., neatly round it.
Some cooks add a little grated nutmeg or a little powdered ginger to turnip puree.
Time to simmer with the cream, about ten minutes; to boil, from three-quarters of an hour to an hour and a half, according to age and size.