Turnips, Boiled
Ingredients
Directions
Prepare
Peel the turnips.
If the turnips are very large, cut them into quarters; if small, leave them whole.
Boil and serve
Place the turnips in a saucepan of boiling salted water.
Boil gently until tender, about 18 to 20 minutes for young turnips or 45 minutes to 1.5 hours for older ones.
Test for doneness with a fork.
Drain the turnips in a colander and serve.
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.
Explore the science
What each ingredient does
- Turnips
- Provide the main body of the dish, becoming soft and tender as they cook.
- Coarse sea salt
- Seasons the boiling water so the turnips take on flavour as they cook.
The step that matters
Boil gently until tender. Boiling vigorously can break up the turnips and cook the outside before the centre softens. Gentle simmering cooks them evenly, and testing with a fork shows when the flesh is truly tender throughout.
“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.
More boiled turnips recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.