Hashed Turnips
- 1 1/2 pint boiled turnips, chopped
- 1 tsp salt
- 1/4 tsp pepper
- 1 Tbsp butter
- 4 Tbsp water
Peel the turnips. Drop in a stew pan with enough boiling water to cover. Cook until tender, then drain. Chop the drained turnips in large pieces, then place them back in the stew pan.
Add salt, pepper, butter and water. Cook over a hot fire until the turnips have absorbed the seasonings. Serve at once.
Add salt, pepper, butter and water. Cook over a hot fire until the turnips have absorbed the seasonings. Serve at once.
Submitted by Jun 23, 2010
15 min 30 min 45 min
15 min 30 min 45 min