Turnips
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- turnips
Instructions
- Peel off about half an inch of the stringy outside layer from the turnips.
- For full-grown turnips, boil gently for about an hour and a half. Test for tenderness with a fork. For very young turnips, leave about two inches of the green top attached.
- When tender, remove from water and lay on a sieve to drain thoroughly. Send to table whole.
- For old turnips, change the water during cooking as directed for cabbage.