Turnip Puree With Cheese And Pears

I always find it so amazing when you allow people to present their religious conviction, or we could say, “their worldview.' In other words, what helps them believe they will have a successful life after death or what gives them hope, strength and happiness? Often, they come up with some customized cocktail personally created composed of conversations and experiences they have picked up along the way. Take a few marvel movies. Add a memorable talk with the bartender after the night club closed. Sprinkle in some new age reasoning. Add a pinch of Confucius. Take some of the current talking points from 'The View.' Insert a splash of your own intuition and there you go! A customized worldview, one that everyone in the history of humanity has missed, but they are absolutely certain they are correct, and they are willing to base their life and eternity on it.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Fruits, Vegetables		Cheese/eggs, Fruits, Harned 1994, Side dish, Vegetables	1	Puree

INGREDIENTS

1	lb	Turnips
		peeled and cut in half
1	lb	Pears, peeled and cored
1/3	c	Shallots, minced
2	T	Butter or margarine, melted
1/4	c	Gorgonzola cheese, 1 oz.
		shredded
		Salt and pepper, to taste
1	ds	Nutmeg

INSTRUCTIONS

Place turnips in a vegetable steamer over boiling water. Cover and
steam 15 to 20 minutes or until turnips are tender. Set turnips  aside.
Place pears in steamer over boiling water.  Cover; steam 5 to  10
minutes or until pears are tender.  Saute shallots in butter in a small
skillet until tender. Transfer  shallot mixture to container of an
electric blender or food  processor. Add half the turnips, half the
pears and 2 tb cheese;  cover and process until smooth. Transfer
mixture to a serving bowl.  Repeat procedure with turnips, pears and
cheese. Sprinkle turnip  mixture with salt, pepper and nutmeg; stir
well. Serve hot or chilled.  Yield: 6 to 8 servings.  From Academic
Apron by The Middlesex School/Concord, MA. In  _America's Best Recipes:
A 1989 Hometown Collection_. Birmingham, AL:  Oxmoor House, Inc., 1989.
Pg. 319. ISBN 0-8487-0765-6. Electronic  format by Cathy Harned.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Uninspired by Jesus? Bet you’ve never met him!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 650 Calories From Fat: 225 Total Fat: 25.6g Cholesterol: 64.7mg Sodium: 402.8mg Potassium: 1583.3mg Carbohydrates: 107.5g Fiber: 24g Sugar: 65.8g Protein: 9.2g