Glazed Turnips

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (13)
  1. Trim your turnips into twelve neat shapes like small pears, or cones.
  2. Blanch them for five minutes in boiling salt and water.
  3. Drain them.
  4. Put them into a saucepan with half an ounce of melted butter.
  5. Stir gently over the fire until they begin to brown.
  6. Drain them from the butter.
  7. Put them into a sauté-pan.
  8. Add three-quarters of a pint of good broth.
  9. Add pepper and salt.
  10. Add a dust of sugar.
  11. Reduce the broth to a glaze.
  12. Baste them with this glaze.
  13. Serve.
Original Text
GLAZED TURNIPS.—The French concoction of young turnips called navets glacés makes a tasty garnish. Trim your turnips into twelve neat shapes like small pears, or cones, and blanch them for five minutes in boiling salt and water; drain them, and put them into a saucepan with half an ounce of melted butter, and stir gently over the fire until they begin to brown; drain them from the butter and put them into a sauté-pan; and then add three-quarters of a pint of good broth: pepper and salt and a dust of sugar should now be given. Reduce the broth to a glaze, baste them with this, and serve.
Notes
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