Puree Of Turnips
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Chicago | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | up to | |
| 1 1/4 | lb | Turnips, cut in 1-inch |
| chunks | ||
| 1 | Potato, peeled cut into | |
| 1/2 inch chunks | ||
| 1/2 | t | Salt |
| 1/4 | t | White pepper |
| 1/2 | c | Whipping cream |
| 2 | T | Butter |
INSTRUCTIONS
Place the turnips & potato in a saucepan. Cover with water, sprinkle with the salt, and simmer until the vegetables are tender, about 25 minutes. Drain the vegetables and mash well. Return to the saucepan. Add the pepper, cream and butter. Stir to combine and heat gently until the butter melts. Serve hot. FROGGY'S GREEN BAY ROAD, CHICAGO POUILLY-FUISSE From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“It is easier to preach ten sermons than it is to live one.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 275
Calories From Fat: 152
Total Fat: 17.3g
Cholesterol: 56mg
Sodium: 948.3mg
Potassium: 761.4mg
Carbohydrates: 26.2g
Fiber: 4.6g
Sugar: 6.1g
Protein: 5.5g