1966 WDEC - New Hampshire - Hashed Turnips

Simple roots, simply cooked.

Hashed Turnips
(to serve 4)
2 cups coarsely chopped cooked yellow turnips
1 tsp salt
1/4 tsp white pepper
1/4 cup water
1/4 cup melted butter or bacon or sausage drippings

Mix turnips with salt, pepper, and water. Heat fat [in heavy skillet] until hot. Add turnip mixture and cook slowly until light brown. Picture shows it done in the pan; forgot to take a picture of it plated.

Cooking Notes: I cut the recipe in half, but doubled the white pepper (i.e. I used 1/2 tsp pepper to 1 cup turnips). All else as directed. I used bacon drippings as my fat.

Eating Notes: Not a bad turnip treatment. They crisped up nicely to give a good crunchy/soft balance, and the extra white pepper brought out the natural tang of the turnips without being too strong. All in all, it made a decent substitute for white potatoes.