TURNIP

the root of a plant largely grown in every temperate climate. It ranges from the size of an orange to forty pounds in weight, and from varieties which are popular as a table vegetable, either separate or mixed with others in soups and stews, to types that are grown exclusively for feeding cattle. The most delicate flesh is found in medium-sized white turnips of good strain, but many people consider such roots insipid, and prefer the more strongly flavored yellow types. They should always be firm to the touch when purchased. The season usually commences in June.

Young turnip tops generally make good "greens." The tops of sprouted white turnips are excellent for salads, needing hardly any vinegar.

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Recipes that use turnip

123 dishes across the Historical Foodie library call for turnip.

The Epicurean · 118

No. 10 Dish Borders of Noodle Paste, Cooked Paste, Metal, English Paste or Gum Paste, Dish Bottoms, Foundations, Supports, Triangle for Dressing Tongues, Hatelets for Hot Removes and Entrees, Fancy Frills, and Favor Frills Bordures de Plat en Nouilles Pate Cuite, et en Metal, Pate Anglaise et Pastillage, Fonds de Plats et Supports, Crouton Triangle pour Dresser les Langues, Hatelets pour Releves et Entrees Chauds, Bouffettes et Manchettes
No. 1316 Corned Round Bottom, Top, English Style Noix de Boeuf Salee Ecarlate a l'Anglaise
No. 1317 Edgebone or Aitchbone, Boiled Cream Horseradish Sauce Quasi de Boeuf bouilli Sauce Raifort a la Creme
No. 1324 Oxtails Hochepot Queues de Boeuf Hochepot
No. 1325 Oxtails with Vegetables Queues de Boeuf aux Legumes
No. 1337 Rump of Beef a la Boucicault Pointe de Culotte a la Boucicault
No. 1339 Rump of Beef a la Chatellier Pointe de Culotte de Boeuf a la Chatellier
No. 1341 Rump of Beef, Flemish Style Pointe de Culotte de Boeuf a la Flamande
No. 1446 Tenderloin of Beef a la Cauchoise—Whole Filet de Boeuf a la Cauchoise--Entier
No. 1461 Tenderloin of Beef Braised with Roots—Whole Filet de Boeuf Braise aux Racines--Entier
No. 1466 Tenderloin of Beef with Vegetables—Whole Filet de Boeuf aux Legumes--Entier
No. 1493 Breast of Veal a la Menagere Poitrine de Veau a la Menagere
No. 1495 Veal Cutlets a la Chipolata Cotelettes de Veau a la Chipolata
No. 1535 Loin of Veal a la Printaniere Longe de Veau a la Printaniere
No. 1536 Loin of Veal a la Saintonge Longe de Veau a la Saintonge
No. 1541 Quarter of Veal, Scotch Style Quartier de Veau a l'Ecossaise
No. 1587 Breast, Tendon and Shoulder of Mutton, Navarin Poitrine, Tendon et Epaule de Mouton Navarin
No. 1588 Haricot of Breast of Mutton with Turnips Haricot de Mouton aux Navets
No. 1589 Carbonade a la Juvigny Carbonade a la Juvigny
No. 162 To Cut Roots with a Spoon and a Vegetable Cutter Maniere de Couper les Racines a la Cuillere et a la Machine
No. 1622 Leg of Mutton a la Bordelaise Gigot de Mouton a la Bordelaise
No. 1628 Boiled Leg of Mutton, Granville Gigot de Mouton Bouilli a la Granville
No. 1629 Boiled Leg of Mutton with Mashed Turnips and Caper Sauce Gigot de Mouton Bouilli a la Puree de Navets et a la Sauce aux Capres
No. 1654 Shoulder of Mutton with Turnips Epaule de Mouton aux Navets
No. 1664 Breast of Lamb with Turnips Poitrine d'Agneau aux Navets
No. 1684 Lamb Cutlets a la Pompadour Cotelettes d'Agneau a la Pompadour
No. 1708 Leg of Lamb, a la Guyane Gigot d'Agneau a la Guyane
No. 1739 Hind Saddle of Lamb a la Chanceliere Selle d'Agneau a la Chanceliere
No. 1745 Hind Saddle of Lamb with Mashed Turnips—Braised Selle d'Agneau Braisee a la Puree de Navets
No. 1752 Shoulder of Lamb with Glazed Vegetables—Stuffed Epaule d'Agneau Farcie aux Legumes Glaces
No. 1755 Stewed Lamb, Navarin Ragout d'Agneau Navarin
No. 1759 Stewed Lamb with Turnips Ragout d'Agneau aux Navets
No. 1760 Lamb Sweetbreads a la Financiere Ris d'Agneau a la Financiere
No. 1813 Tenderloin of Pork a la Printaniere Filet de Porc a la Printaniere
No. 1851 Chicken Fillets or Breasts a la Primatice Filets ou Ailes de Poulet a la Primatice
No. 188 White Chicken Bouillon or Broth Bouillon Blanc de Volaille
No. 1891 Chickens a la Madeleine—Sauted Poulets Sautes a la Madeleine
No. 1926 Ducks with Turnips Canards aux Navets
No. 193 Clarified Lent Vegetable Consomme Consomme maigre de Legumes Clarifie
No. 1939 Duckling, Peasant Style Caneton a la Paysanne
No. 1944 Bustard en Daube—Wild Goose Outarde en Daube--Oie Sauvage
No. 1949 Geese Giblets with Turnips Abatis d'Oie aux Navets
No. 194a Beef Stock or Broth Bouillon de Boeuf

365 Dishes of All Nations · 5

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