Ragout of Turnips

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.

Original Recipe

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.

Ingredients

grocery
  • enough to fill a dish small turnips
  • butter
  • sugar (a little)
  • 0.5 pint rich high seasoned gravy

Shop Ingredients

Shop on Instacart

Prices and availability vary by location. We may earn a commission from purchases.

Required Gear

skillet
Stew pan or skillet

* We may earn a commission from these links.

receipt_long

Instructions

  1. 1

    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.

Sources & Citations

Sources included so you can explore further.

Recipe by mary-randolph from The Virginia Housewife; Or, Methodical Cook (1824)