Old-fashioned Creamed Turnips

Creamed Turnips in Bowl

I recently came across a hundred-year-old recipe for Creamed Turnips, and decided to give it a try. Creamed Turnips makes a lovely side dish. I served them with pork chops, and the earthy sweetness of the turnips immersed in a velvety cream sauce perfectly complemented the meat.

Here’s the original recipe:

Recipe for Mashed Turnips
Source: Mrs. Scott’s Seasonal Cook Books (The North American Newspaper, Philadelphia, Autumn, 1920)

One teaspoon of salt seemed like a lot of salt for the Cream Sauce, so I only used 1/2 teaspoon.

Here’s the recipe updated for modern cooks:

Creamed Turnips

  • Servings: 5 - 6
  • Difficulty: easy
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2 pounds turnips

1 tablespoon butter

1 tablespoon flour

1 cup milk

1/2 teaspoon salt

dash pepper

Peel the turnips, and cut into 1/2-inch cubes. Put the cubed turnips in a saucepan, and cover with water. Bring to a boil using high heat, then reduce heat and simmer until tender (about 15 minutes). Remove from heat, drain, and put in serving bowl.

Cream Sauce

In the meantime, melt butter in another saucepan. Stir the flour into the butter. While stirring constantly, slowly pour in milk and bring to a boil over medium heat. Add salt and pepper, then reduce heat and continue boiling for 2 minutes while stirring constantly.  Pour cream sauce over the turnips.

http://www.ahundredyearsago.com

Old-Fashioned Mashed Turnip Recipe

 

Hundred-year-old Christmas menus sometimes included Mashed Turnips as a vegetable side dish, so I was pleased to find a 1918 recipe for Mashed Turnips. This rustic side dish has a delightful earthly, sweet, yet slightly bitter, flavor.

Here’s the original recipe:

Source: The Boston Cooking-School Cook Book (1918)

Here’s the recipe updated for modern cooks:

Mashed Turnip

  • Servings: 3 - 4
  • Difficulty: easy
  • Print

6 medium turnips

water

1 teaspoon salt

1/8 teaspoon pepper

2 tablespoons butter

Wash and peel turnips; cut into slices or quarters. Put in a saucepan and cover with water; add salt.  Using high heat bring to a boil, then reduce heat, and simmer until turnips are tender (approximately 35 – 45 minutes).  Remove from heat and drain. Mash the cooked turnips, then stir in pepper and butter. Serve immediately.