INGREDIENTS

INSTRUCTIONS

If you want to serve these turnips over rice, increase the amount of
cream to 1 cup, so there will be plenty of sauce to moisten the rice.
Preheat the broiler.  Peel the turnips.  Using a melon baller or a
stiff vegetable peeler,  hollow them out, leaving the sides and bottom
approximately 3/8"  thick. Reserve the turnip pulp for another use,
such as adding to a  soup or salad. Blanch the turnip shells in boiling
salted water to  cover until they have softened slightly, 2 to 3
minutes. Drain; set  aside.  Place the red pepper on a piece of
aluminum foil under the broiler and  roast it, turning it as the skin
blisters and turns black, which will  take 15 minutes. Remove the
pepper from the broiler, wrap it in the  foil, and set it aside to
steam, 10 to 15 minutes. When it is cool  enough to handle, peel it and
remove the membranes and the seeds. Cut  the pepper into 1/2" wide
strips.  Line each hollowed-out turnip with three strips of red pepper,
then  season with salt and pepper.  DIce any remaining pepper strips.
Mince the tarragon and thyme.  In a medium-size bowl, combine the
lamb, currants, onion, herbs, cinnamon, salt and pepper. Add the egg,
bread and diced pepper; mix well. To check the seasoning, saute a
teaspoonful of the filling in a small pan over medium-high heat.
Adjust seasoning to taste. Fill the turnips with the stuffing,
mounding it slightly at the top.  Melt butter in a medium-size saucepan
over medium-high heat. When it  is foaming but not smoking, brown the
turnips on all sides. (This is  a bit tricky because the turnips tend
to roll around, but it is  possible and does make a big difference to
the dish.)  When the turnips have browned, set them upright in the pan;
pour the  cider around them.  Add the bay leaf and bring the cider to a
boil.  Reduce heat to low, cover the pan, and let simmer until the
stuffing  is cooked through, 25 to 30 minutes.  Remove the turnips from
the pan  and arrange them on a serving dish.  Cover with aluminum foil
and  keep warm in a low (200 F.) oven.  Reduce cooking liquid by one
third over medium-high heat, 5 minutes.  Then whisk in the cream and
continue to cook until the sauce has  thickened slightly, 2 to 3
minutes. Season with salt and pepper, and  pour around the turnips.
Serve immediately.  From Farm House Cookbook by Susan Herrmann Loomis.
New York: Workman  Publishing Company, Inc., 1991.  Pp. 247-248. ISBN
0-89480-772-2.  Electronic format by Cathy Harned.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 332
Calories From Fat: 206
Total Fat: 23.2g
Cholesterol: 132.9mg
Sodium: 147.5mg
Potassium: 631.4mg
Carbohydrates: 17.2g
Fiber: 3.9g
Sugar: 9.7g
Protein: 15.1g