They will probably take about twenty minutes to boil.

They can be served quite plain or with any kind of white sauce, butter sauce, sauce Allemande, or Dutch sauce.

In vegetarian cookery they are perhaps best served with some other kind of vegetable.
TURNIPS, MASHED .-- Old turnips are best mashed, as they are stringy.

Boil them till they get fairly tender; they will take from half an hour to two hours, according to age; then rub them through a wire sieve and warm up the pulp with a little milk, or still better, cream and a little butter; add pepper and salt.
N.B .-- If the pulp be very moist let it stand and get rid of the moisture gradually in a frying-pan over a very slack fire.
TURNIPS, ORNAMENTAL .-- A very pretty way of serving young turnips in vegetarian cookery is to cut them in halves and scoop out the centre so as to form cups; the part scooped out can be mixed with some carrot cut up into small pieces, and some green peas, and placed in the middle of a dish in a heap; the half-turnips forming cups can be placed round the base of the dish and each cup filled alternately with the red part of the carrot, chopped small and piled up, and a spoonful of green peas.

This makes a very pretty dish of mixed vegetables.
TURNIP-TOPS .-- Turnip-tops, when fresh cut, make very nice and wholesome greens.