| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups |
6 |
Servings |
INGREDIENTS
| 1 |
bn |
Young turnip greens with- turnips (1 pound) |
| 6 |
tb |
Butter |
| 1 |
c |
Chopped onions |
| 1 1/2 |
ts |
Salt |
| 1 1/4 |
ts |
Sugar |
| 5 1/2 |
c |
Chicken stock |
| 2 |
tb |
Lemon juice |
| 2 |
c |
Half-and-half |
| 4 |
tb |
Cooked grits |
|
|
Salt and freshly ground- pepper to taste |
INSTRUCTIONS
Cut the turnip roots off the greens. Clean and wash the greens, discarding
any blemished or yellowed edges. Tear the large leaves into smaller pices.
Trim the ends and peel the turnips. Cube into bite-size pieces, enough to
make 4 cups.
Melt 3 tablespoons of the butter in a large skillet over moderate heat. Add
the turnips and saute until crisp-tender, about 10 minutes. Add the onions,
and saute 5 minutes or until tender, but not browned. Add 1/2 teaspoon
salt, 1/4 teaspoon sugar, and 1 1/2 cups of the chicken stock. Blend well,
stir in the lemon juice, and set aside.
In another skillet, melt the remaining 3 tablespoons of butter. Add the
greens and saute over medium heat for 10 minutes, until crisp-tinder. Add
the remaining 1 teaspoon of salt, 1 teaspoon of sugar, and remaining 4 cups
chicken stock. Blend well and remove from the heat and cool for 15
minutes. Puree the greens in a food processor or in batches in a blender.
Add the pureed greens to the turnip mixture. Mix together and reheat. Add
the half-and-half and the cooked grits, and adjust the salt and pepper to
taste. Serve hot.
FROM: The Florida Cookbook, by Jeanne Voltz and Caroline Stuart. Typed in
by: Ronnie Wright
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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