Turnip Puree With Cheese & Pears Recipe
Yield: 1 PureeRecipe by luhu.jp
Ingredients:
1 lbs: Turnips, peeled and cut in half
1 lbs: Pears, peeled and cored
1/3 cup: Shallots, minced
2 tbsp: Butter or margarine, melted
1/4 cup: Gorgonzola cheese (1 oz.), shredded
Salt and pepper, to taste
1 dash: Nutmeg,
Directions:
Place turnips in a vegetable steamer over boiling water. Cover and
steam 15 to 20 minutes or until turnips are tender. Set turnips
aside. Place pears in steamer over boiling water. Cover; steam 5 to
10 minutes or until pears are tender.
Saute shallots in butter in a small skillet until tender. Transfer
shallot mixture to container of an electric blender or food
processor. Add half the turnips, half the pears and 2 tb cheese;
cover and process until smooth. Transfer mixture to a serving bowl.
Repeat procedure with turnips, pears and cheese. Sprinkle turnip
mixture with salt, pepper and nutmeg; stir well. Serve hot or chilled.
Yield: 6 to 8 servings.
From _Academic Apron_ by The Middlesex School/Concord, MA. In
_Americas Best Recipes: A 1989 Hometown Collection_. Birmingham, AL:
Oxmoor House, Inc., 1989. Pg. 319. ISBN 0-8487-0765-6. Electronic
format by Cathy Harned.
Source from luhu.jp
steam 15 to 20 minutes or until turnips are tender. Set turnips
aside. Place pears in steamer over boiling water. Cover; steam 5 to
10 minutes or until pears are tender.
Saute shallots in butter in a small skillet until tender. Transfer
shallot mixture to container of an electric blender or food
processor. Add half the turnips, half the pears and 2 tb cheese;
cover and process until smooth. Transfer mixture to a serving bowl.
Repeat procedure with turnips, pears and cheese. Sprinkle turnip
mixture with salt, pepper and nutmeg; stir well. Serve hot or chilled.
Yield: 6 to 8 servings.
From _Academic Apron_ by The Middlesex School/Concord, MA. In
_Americas Best Recipes: A 1989 Hometown Collection_. Birmingham, AL:
Oxmoor House, Inc., 1989. Pg. 319. ISBN 0-8487-0765-6. Electronic
format by Cathy Harned.
Source from luhu.jp