Ragout of Turnips
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- small turnips
- butter
- sugar
- 1/2 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 them over a hot stove, shake them about, and turn them till they are a good brown.
- Pour in half a pint of rich high seasoned gravy.
- Stew the turnips till tender, and serve them with the gravy poured over them.