Ragout of Turnips
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- small turnips
- butter
- sugar
- 0.5 pint rich high seasoned gravy
Instructions
- Peel as many small turnips as will fill a dish. Put them into a stew pan with some butter and a little sugar. Set the pan over a hot stove and shake and turn the turnips until they are a good brown color.
- Pour in half a pint of rich, highly seasoned gravy. Stew the turnips until tender.
- Serve with the gravy poured over them.