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Fricasse of Turnips




Source of Recipe


Black, The Jane Austen Cookbook, p. 45


Recipe Introduction


Cut your Turnips in dice, when boiled and put a little cream to them thicken’d with flour and add a little lump Sugar to taste.

Serves 6



List of Ingredients




2 lb/ 1 kg small young turnips
salt and white pepper
8 fl oz/ 225 ml/ 1 cup single (light) cream
1 tablespoon plain (all-purpose) flour
½ tablespoon white sugar
pinch of grated nutmeg (optional)


Recipe



Top and tail the turnips, and peel any with coarse or blemished skins. Cut into ½-inch/1 cm dice. Put at once into a pan of cold water, add a little salt and bring gently to the boil. Cook for 10-15 minutes until tender but not soft.
While the turnips are cooking, gradually blend the cream into the flour, making a smooth paste and then a cream. Stir it in a small saucepan over gentle heat just until slightly thickened; season and fold in the sugar and the spice if you are using it. Drain the turnips and put them in a warmed serving dish. Then fold in the warmed cream and serve.