Stewed Peas In Turnip Cups Recipe

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Instructions

Select small or medium-sized turnips; pare and cook them in slightly salted water until tender, then with a spoon or vegetable scoop hollow out the centre, leaving a wall half an inch or more in thickness.
Put these in a shallow baking-dish or pie-plate to keep hot, with a bit of butter and pepper in the bottom of each cup.
While these are cooking have also 1 pint of shelled fresh peas, pour over them sufficient boiling water to cover and boil until tender-from twenty to thirty minutes.
If the peas are not very sweet, add 1 teaspoon of sugar while boiling.
Let the water evaporate until the peas are nearly dry.
When done, season with salt and pepper, add 1 tablespoon of butter rubbed smooth with 1 rounded teaspoon of flour and 2 tablespoons of cream; stir until it thickens, and fill the turnip cups.
Have a hot platter ready, and when ready to serve them lift the cups carefully on to the platter with a spatula, taking care that they are not broken.
Garnish with springs of parsley, and serve.
Canned peas may be used instead of the fresh ones.