Boiled Turnip-Radishes

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

young and white turnip-radishes ↝ Radishes, raw [Vegetables and Vegetable Products]
two or three of the small inner leaves of the top ↝ Drumstick leaves, raw [Vegetables and Vegetable Products]
salted water ↝ Salt, table, iodized [Spices and Herbs]
melted butter or white sauce ↝ Butter, stick, unsalted [Dairy and Egg Products]

for common radishes variation

Common radishes ↝ Radishes, raw [Vegetables and Vegetable Products]
toast

Instructions (6)

Wash and trim the turnip-radishes neatly, leaving on two or three of the small inner leaves of the top.
Boil them in plenty of salted water from twenty to thirty minutes, or until tender.
Drain them well and send to table with melted butter or white sauce.

Common Radishes Variation

When young, tie common radishes in bunches.
Boil them from eighteen to twenty-five minutes.
Serve on a toast like asparagus.

Original Text

BOILED TURNIP-RADISHES.

These should be freshly drawn, young and white. Wash and trim them neatly, leaving on two or three of the small inner leaves of the top. Boil them in plenty of salted water from twenty to thirty minutes, and as soon as they are tender send them to table well drained, with melted butter or white sauce. Common radishes when young, tied in bunches, and boiled from eighteen to twenty-five minutes, then served on a toast like asparagus, are very good.

Notes

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