| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1/2 |
lb |
Turnips; peeled, halved, cut |
|
|
; into 1/4-inch-thick |
|
|
; slices |
| 2 |
sm |
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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