Turnip Puree With Cheese And Pears
| 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
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Nutrition (calculated from recipe ingredients)
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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