Boiled Turnips
6 personsIngredients
Directions
Prepare
Pare the turnips, and if large divide into quarters; otherwise leave whole.
Cook
Put them into a saucepan of boiling water, salted in the above proportion.
Let them boil gently until tender.
Try them with a fork, and when done, take them up in a colander.
Drain and serve
Let them thoroughly drain, and serve.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Turnip | 1 medium (122g) | 34 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Turnips
- Form the main body of the dish, becoming soft and tender when boiled.
- Salt
- Seasons the boiling water so the turnips take on flavour as they cook.
The step that matters
Boiling gently until tender. Boiling vigorously can break up the turnip pieces and make them waterlogged, while gentle simmering cooks them evenly through to the centre. Testing with a fork shows when the starch has softened enough.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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