Turnips. “Navets glacés.” (Cataldi.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (9)
  1. Trim the turnips into crescents or any other shape.
  2. Blanch them, but do not make them quite soft.
  3. Strain off the water, and put them on again in fresh cold water.
  4. When quite cold, strain off the water again, then put them in a frying pan with a little butter and a small pinch of salt.
  5. Allow them to brown but on no account to reburn.
  6. Keep shaking them gently in the pan, as stirring them with a spoon would break them.
  7. Dry them from all grease on a clean cloth, then put them in a stewpan with a piece of glaze the size of half an egg.
  8. Keep them in the pan till the glaze has melted.
  9. Season with pepper and salt and serve very hot.
Original Text
Turnips. “Navets glacés.” (Cataldi.) The turnips must be young and not strong-flavoured. Trim them into crescents or any other shape. Blanch them, but do not make them quite soft. Strain off the water, and put them on again in fresh cold water. When quite cold, strain off the water again, then put them in a frying pan with a little butter and a small pinch of salt. Allow them to brown button no account to reburn. You must keep shaking them gently in the pan, as stirring them with a spoon would break them. Dry them from all grease on a clean cloth, then put them in a stewpan with a piece of glaze the size of half an egg. Keep them in the pan till the glaze has melted. Season with pepper and salt and serve very hot.
Notes
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