Turnip Tops

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (1)
Instructions (6)
  1. These may be cooked by any of the recipes given for spinach, but take a little longer to cook.
  2. They are excellent au gratin.
  3. A large quantity of water must be allowed in the boiling, as this removes the bitter taste sometimes noticed in this vegetable, especially when they are no longer in their first youth.
  4. Old turnip tops should never be used under any circumstances.
  5. If by any accident they must be cooked when slightly passed their prime, they are immensely improved by being blanched first for five to ten minutes or so in boiling water, then pouring this away, rinsing the turnip tops in cold water, draining them well, and finishing them off in fresh boiling salted water.
  6. Late in the season the large stalks of these tops are excellent if blanched and cooked like celery or salsify.
Original Text · last edited 4 days ago
Turnip Tops.—These, in season in the early spring, may be cooked by any of the recipes given for spinach, but take a little longer to cook. They are excellent au gratin. It must be remembered in cooking these that a large quantity of water must be allowed in the boiling, as this removes the bitter taste some- times noticed in this vegetable, especially when they are no longer in their first youth. Old turnip tops should never be used under any circumstances, but if by any accident they must be cooked when slightly passed their prime, they are immensely improved by being blanched first for five to ten minutes or so in boiling water, then pouring this away, rinsing the turnip tops in cold water, draining them well, and finishing them off in fresh boiling salted water. Late in the season the large stalks of these tops are excellent if blanched and cooked like celery or salsify.
Notes
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