A blog reader, Cynthia, had kindly sent me a book called “Wartime Recipes from the Maritimes”. And this recipe is from this great little recipe book. I’d like to start to include some international wartime recipes this year in my blog..
This was delicious! I just ate this for my lunch and it was quick and nutritious and has provided me with most of my fibre for the day as well as filled my tummy.
I will definitely make this again, often!
- 1 lb young turnips (or Swedes)
- 2 tablespoons butter (or vegan alternative)
- 1 tablespoon sugar
- 1/2 tablespoon flour
- 1/2 cup stock
- Pre-heat oven to medium-hot
- Dice turnips into 1 inch chunks and cook in salted water for 10 minutes
- Drain well then saute in hot butter for a few minutes
- Sprinkle the sugar and flour over and continue to fry until browning
- Place into ovenproof dish and add 1/2 cup of stock
- Bake in oven for 15 minutes until further browned
- Sprinkle with salt and pepper before serving
I love all of your wonderful memorabilia you’ve got displayed in the final picture. Swede is one of my favourite vegetables, thank you for giving me a new way to cook it! Best wishes.
This recipe can be used not only with turnips (swedes) but is equally good with parsnips, carrots, kumera (sweet potatoes), yams, fir apples, pumpkin, potatoes, etc.
Another way to serve all of the above is to add a spoonful or two of grainy mustard to the recipe for a bit of ‘bite’, effectively devil-ling the flavour, a bit less heat then chillies.