Chapter XVIII · Vegetables and Farinaceous Products · No. 2176
2176—Turnips (Navets)
Whether served as vegetables or as a garnish, turnips are prepared like carrots. They may, therefore, either be served glazed, or “à la Crème,” &c.
They may also be served stuffed, after the following recipes:—
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2176, p. 653. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →