Turnip puree with cheese & pears
1 Puree
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Turnips peeled and cut in half |
| 1 | pounds | Pears; peeled and cored |
| ⅓ | cup | Shallots; minced |
| 2 | tablespoons | Butter or margarine; melted |
| ¼ | 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 _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 319. ISBN 0-8487-0765-6. Electronic format by Cathy Harned.
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