Puree of Turnips Recipe ingredients

To prepare this Puree of Turnips Recipe, first 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 teaspoonful 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.