Braised Carrots and Turnips

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
vegetables
for braising
Instructions (8)
  1. Cooked separately, half a pint of each cut in rounds about the size of a Spanish nut.
  2. The carrots and turnips must be peeled and blanched.
  3. Put an ounce of butter in a stewpan and fry the vegetables therein till lightly coloured.
  4. Add a quarter of a pint of stock, and let them braise on the side of the stove.
  5. The carrots will require an hour’s braising, and the turnips about half an hour.
  6. More stock must be added as that in the pan reduces.
  7. When the vegetables are cooked, the stock in the pans should be of the consistence of thin cream.
  8. Add a tiny pinch of sugar, and keep them separately hot in the bain marie till required.
Original Text
Braised Carrots and Turnips.—Cooked separately, half a pint of each cut in rounds about the size of a Spanish nut. The carrots and turnips must be peeled and blanched; put an ounce of butter in a stewpan and fry the vegetables therein till lightly coloured, add a quarter of a pint of stock, and let them braise on the side of the stove; the carrots will require an hour’s braising, and the turnips about half an hour; more stock must be added as that in the pan reduces. When the vegetables are cooked, the stock in the pans should be of the consistence of thin cream. Add a tiny pinch of sugar, and keep them separately hot in the bain marie till required.
Notes
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