Tag: turnips

Macedoine of Vegetables a la Poulette

Macedoine of Vegetables a la Polette in dish

A few recipes in the 1921 edition of The Boston Cooking-School Cook Book have French names. One of those recipes is Macedoine of Vegetables a la Poulette. After googling the words in the name, I think that it roughly translates into cut vegetables in a creamy sauce. In any case, this is a nice recipe for an attractive vegetable mixture containing matchstick-sized pieces of carrots and turnips, as well as peas, in a rich sauce made with chicken broth and cream.

Here’s the original recipe:

Recipe for Macedoine a la Poulette
Source: The Boston Cooking-School Cook Book (1921 Edition)

And, here’s the recipe updated for modern cooks:

Macedoine of Vegetables a la Poulette

  • Servings: 5 - 7
  • Difficulty: moderate
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1/2 cup turnips cut into matchstick-sized pieces (about 1 medium turnip)

1 1/4 cups carrots cut into matchstick-sized pieces (about 3 medium carrots)

1 1/4 cups peas

3 tablespoons butter

3 tablespoons flour

1 cup chicken broth

1/2 cup cream

2 egg yolks, slightly beaten

1 1/2 teaspoons lemon juice

salt  and pepper

Cook each of the vegetables (carrots, turnips, peas) in a separate pan; cover each vegetable with water (add salt to water if desired), bring to a boil, reduce heat and cook until tender. Drain vegetables.

In the meantime, melt butter in another pan. Stir the flour into the butter. While stirring constantly, slowly pour in chicken broth and cream, and bring to a boil over medium heat. Add the vegetables. Reheat until the sauce comes back to a boil while stirring gently. While continuing to gently stir, add lemon juice and egg yolks. If desired, add salt and pepper to taste. When the added ingredients are combined into the sauce, remove from heat and serve.

http://www.ahundredyearsago.com

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.