| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Soups, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Turnip greens |
| 1 |
tb |
Chopped shallots |
| 1/2 |
tb |
Olive oil |
| 1 |
c |
Cream |
| 2 |
|
Peppercorns |
| 1/4 |
c |
White wine |
| 3 |
oz |
Finely grated Parmesan cheese |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Blanch turnip greens, then submerge in ice water and drain. Lightly saute
shallots in olive oil. Add cream, peppercorns and white wine. Reduce by
half and strain. Place blanched turnip greens in food processor. While
pureeing add cream mixture. Add cheese, salt, and pepper.
MM Format by John Hartman Fidonet Cooking Echo Recipe Submitter unknown
Posted to MM-Recipes Digest V4 #175 by cro-magnon@juno.com on Jul 8, 1997
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“Forbidden fruits create many jams”