Turnips, Boiled
Ingredients
Directions
Prepare
Pare the turnips.
If they are very large, divide them into quarters; if small, cook them whole.
Cook and serve
Put the turnips into a saucepan of boiling salted water.
Boil gently until tender, checking with a fork.
Once done, drain 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
- The main vegetable; they soften as they cook, becoming tender enough to eat.
- Sea salt
- Seasons the cooking water so the turnips take on a little flavour as they boil.
The step that matters
Boil gently until tender. Boiling too hard can break up the turnips and leave the outside mushy before the centre is cooked. A gentle simmer cooks them evenly, and testing with a fork shows when the flesh is tender all the way through.
“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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