No. 252 — Turnips for Broth
Complete English translation of Molokhovets recipe No. 252 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Wash the turnip and cut away a fairly thick outer layer of skin. Sometimes the skin is browned on the stove with its inner side facing the heat, then added for flavor to the stock together with browned onion, carrot and other roots, after the stock has risen to the boil three times and been strained.
Leave the turnip itself in cold water for about an hour. Blanch by placing it in fresh hot water, bringing to the boil once, draining in a colander and rinsing with cold water.
Cut into slices and immediately put the slices into cold water. An hour before serving, put them into a separate small saucepan, cover with already strained broth and cook until soft. For further serving details see the instructions for carrots, No. 251.