Tornep With Chestenne Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Turnip, small white, peeled & cut in bite-sized pieces
1/3 cup: White wine, mixed with
2/3 cup: , Water
12: Chestnuts, peeled
1/2 tbsp: Dried sage, chopped
1 tsp: Honey,
Directions:
Young, small turnips should be cooked in water without wine for the
first boiling. Then throw away the water and cook slowly in water and
wine, with chestnuts therein, or, if one has no chestnuts, sage.
Parboil the turnips in water for 5 minutes; Drain. Add 1 cup water
and 1 cup wine. Add chestnuts and sage. Salt to taste. Bring to a
boil, lower heat and simmer about 30 min.
-- Pleyn Delit
Hieatt and Butler
per Emily Epstein
epsteine@spot.colorado.e u
Source from luhu.jp
first boiling. Then throw away the water and cook slowly in water and
wine, with chestnuts therein, or, if one has no chestnuts, sage.
Parboil the turnips in water for 5 minutes; Drain. Add 1 cup water
and 1 cup wine. Add chestnuts and sage. Salt to taste. Bring to a
boil, lower heat and simmer about 30 min.
-- Pleyn Delit
Hieatt and Butler
per Emily Epstein
epsteine@spot.colorado.e u
Source from luhu.jp