| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Gma3 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Small white boiling onions or shallots; peeled |
| 2 |
tb |
Olive oil |
| 1 1/2 |
lb |
Peeled baby white turnips or quartered |
|
|
; medium turnips |
| 3/8 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
INSTRUCTIONS
Root vegetables are a country staple. People brag about how long
they've been eating last year's earthy harvest out of their stone and
dirt cellars. Easy to understand when you realize how hard--and
expensive-it still is to get fresh produce in many sparsely populated
rural areas. This is my favorite turnip dish. It goes beautifully
with roast goose or turkey.
Place the onions and olive oil in a heavy flameproof casserole,
preferably enameled cast iron, large enough to hold the onions in a
single layer. Cook over moderately high heat, rolling the onions over
occasionally, until they are lightly browned, 5 to 7 minutes. Add the
turnips, season with the salt and pepper, and toss gently to mix with
the onions and coat with the oil. Reduce the heat to moderately low,
cover the pan tightly, and cook, stirring once or twice, until the
onions are golden and all the vegetables are quite tender, about 25
minutes. Serves 8.
Recipes from Cooking From a Country Farmhouse by Susan Wyler
(copyright
1993 Susan Wyler).
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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