Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Best Ever Turnips
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- #88385
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
4 pounds white turnips peeled and cut into 1/2" pieces
12 tablespoons butter, divided
1 clove garlic, peeled
salt, to taste
freshly-ground black pepper, to taste
directions
Bring a lot of salted water to a boil and parboil the turnips for 7 minutes; add the garlic and boil 1 minute longer; drain.
Melt half the butter and cook the garlic and turnips, covered, over low heat for 5 minutes.
Transfer turnips and garlic to a food processor and puree until smooth, adding remaining butter with the machine turned on.
Season well with salt and pepper and, if made in advance, reheat in a double boiler.
added by
granny2
nutrition data
203 calories, 17 grams fat, 12 grams carbohydrates, 2 grams protein per serving.
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This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
December 8, 2009
I liked this resipe! Very Easy!!! I chose not to Puree and it was fabulous!
November 20, 2009
I took a bite of a turnip sliver and was somewhat disheartened, but after following this recipe I found that the flavor is quite unique and tasty! I would recomend stopping after cooking them in the pan and not pureeing them. Or if you like, you can puree them and add bacon bits. Mmmm... Thanks for the recipe!