Turnip puree with cheese & pears
Yield: 1 Puree
Ingredients:
- 1 lb Turnips -- peeled and cut in half
- 1 lb Pears; peeled and cored
- 1/3 c Shallots; minced
- 2 tb Butter or margarine; melted
- 1/4 c Gorgonzola cheese (1 oz.) -- shredded Salt and pepper; to taste
- 1 ds Nutmeg 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.
Instructions:
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.
