Mashed Turnips (Little House)
Mashed turnips were as necessary in a farmer's feast as mashed potatoes. They're also extremely easy to make. Be sure you get purple topped turnips and not rutabagas. This recipe came from "The Little House Cookbook" by Barbara M Walker, and the food featured in "On The Banks of Plum Creek."
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DIRECTIONS
- Wash turnips and peel them.
- Slice thin across the grain to break vertical fibers.
- Place in a kettle of water - 1/4 to 1/2 cups should do - and simmer, covered, until tender. This will take about 20 and 30 minutes.
- Remove cover for last few minutes to cook away excess water.
- Add butter and sprinklings of salt and pepper, and mash turnips.
- Return to burner to heat through, then remove to a warm serving dish.
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