Mashed Potatoes With Braised Turnips

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		November 19	1	Servings

INGREDIENTS

1	T	Butter
1/2	lb	Turnips, peeled halved cut
		into 1/4-inch-thick
		slices
2		Leeks, white and light
		green parts only
		sliced
1/3	c	Dry white wine
1		Bay leaf
1	c	Chicken stock or canned
		chicken broth
1 1/3	lb	Russet potatoes, peeled cut
		into
		2-inch pieces
3/4	c	Milk, about
		Chopped fresh parsley

INSTRUCTIONS

Melt butter in heavy medium skillet over medium-high heat. Add  turnips
and stir to heat through. Add leeks and saute until leeks are  soft,
about 5 minutes. Season with pepper. Add wine and bay leaf and  boil
until liquid is reduced to glaze, about 3 minutes. Add stock and  boil
until liquid is reduced by half, about 7 minutes. Reduce heat,  cover
and simmer until turnips are tender and almost no liquid  remains in
skillet, about 20 minutes. (Can be made 2 hours ahead.  Cover and let
stand at room temperature.)  Cook potatoes in large pot of boiling
water until tender. Drain well.  Puree through food mill into same pot.
Reheat turnip mixture boiling  to reduce liquid to glaze if necessary.
Discard bay leaf. Puree  turnip mixture through food mill into same pot
with potatoes. Mix  together gently, adding enough milk to thin to
desired consistency.  Season to taste with salt and pepper. Sprinkle
with parsley and serve.  Serves 4.  Bon Appetit November 1991
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