Turnip, white bean and sage puree with lemon

2 1/2 cups

Ingredients

Quantity Ingredient
1 cup Dried small white beans (navy beans or pea beans) soaked and drained
5 cups Warm water
1 small Onion(s), peeled stuck with
1 Whole clove
1 small Whole turnip, peeled
1 small Carrot
1 small Stalk celery
1 large Whole garlic clove(s)
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 481
1 small Red whole dried chile
5 Sprigs parsley
1 small Bay leaf
2 tablespoons Lemon juice
2 teaspoons Lemon peel, minced
6 mediums Sage leaves, minced plus extra for garnish
¼ cup Olive oil
¼ cup Red onion(s), minced
Salt and pepper to taste

Directions

Put beans in a deep saucepan or Dutch oven along with water, onion, turnip, carrot, celery and garlic. Tie chile, parsley and bay leaf together in a cheesecloth bag and add to the pot. Bring to a boil, cover and lower the heat. Simmer for 40-60 minutes or until the beans are very soft. Remove and discard onion, carrot, celery, and cheesecloth bag. Drain beans, saving the turnip and the garlic.

Puree the beans, turnip and garlic in a food processor until smooth.

Transfer mixture to a bowl and add the lemon juice, lemon peel, sage, olive oil and red onion. Taste for salt and pepper. Serve at room temperature with an additional sage leaf for garnish if desired. Use as a dip or as a side dish.

Submitted By DIANE LAZARUS On 03-23-95

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