| 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 |
tb |
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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