NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- turnips, sliced3
- salt
- butter
- gravy1/4 cup
- crushed tomatoes, crushed8 oz
- chicken, beef, or vegetable stock, brought to a boil4 cup
- white rice, washed; white1/3 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Arrange the turnip slices on a rack over a cookie sheet. Sprinkle with salt, cover them with a dish, and let them stand for about 2 hours until the water has run out of them.
Put the slices in a frying pan, and fry them slightly in butter until softened.
Add the gravy and tomatoes. Cook for a few minutes, then pour it into the boiling stock.
Boil for 30 minutes. Serve hot.
