Recipe: Soups and Side Dishes - 14 Recipes - 05-29-2000 Recipe Swap (updated)
Recipe Collections14 SOUP AND SIDE DISH RECIPES
Recipe Swap - May 29 - June 3, 2000
RECIPES IN THIS FILE:
Boilermaker Tortellini Soup
French Onion Rice
Fettuccine Alfeta
Polenta Triangles
Vegetable Stock
Turnip Soup
Southern Turnip Green Soup
Root Vegetable Bake
Turnip and Apple Whip
Turnip or Carrot Custard
Mustard and Turnip Greens
Turnip Slaw
Turnip Saute
Au Gratin Turnips and Potatoes
BOILERMAKER TORTELLINI SOUP
Source: Indiana University - Midwest Living magazine, February 1997
Makes 6 servings
4 ounces fresh pork sausage links
4 cups water
7 1/2 ounces canned tomatoes, cut up
3/4 cup shredded cabbage
1/4 cup chopped onion
1/4 cup chopped green bell pepper
2 teaspoons instant beef bouillon granules
1/2 teaspoon dried basil, crushed
1/8 teaspoon ground black pepper
1 1/4 cups frozen cheese-filled tortellini
2/3 cup diced zucchini
In a medium skillet, cook sausage till brown and no longer pink in the center; drain on paper towels. Slice sausage into bite-size pieces; set aside.
In a 3 quart saucepan, combine 4 cups water, undrained tomatoes, cabbage, onion, green pepper, bouillon granules, basil and pepper. Bring to boiling; reduce heat. Simmer the mixture uncovered, for 15 minutes.
Stir in tortellini, zucchini and sausage. Return to boiling; reduce heat. Cook uncovered, 5 minutes or till pasta is tender, stirring occasionally.
FRENCH ONION RICE
From: julie,s.c.
1 cup long grain white rice
1/4 cup butter
1 can condensed French onion soup plus 1 soup can water
1 (4 oz.) can chopped mushrooms
Lightly brown rice in butter.
Add remaining ingredients. Cover and simmer about 25 minutes or until liquid is gone. Fluff and serve
FETTUCCINE ALFETA
Source: Athenos Feta Cheese
8 oz. fettuccine, uncooked
1 tbsp. olive oil
1 cup chopped tomato
3 tbsp. fresh basil, chopped
4 oz. crumbled feta cheese
Crushed red pepper flakes (optional)
Freshly ground black pepper, to taste
Cook pasta according to package directions; drain.
Place pasta into a saucepan. Add olive oil and stir. Then add tomatoes, basil, cheese, and red pepper flakes (if desired). Stir continuously over low heat until and mixed well and heated through.
Add freshly ground black pepper to taste.
POLENTA TRIANGLES
Source: The Baltimore Sun, December 8, 1991
Makes 8
3 cups cold water
1 cup coarse yellow cornmeal
1 envelope onion soup mix
4 oz mild chopped green chilies, drained (1 can)
1/2 cup whole kernel corn
1/2 cup red pepper, roasted and finely chopped
1/2 cup sharp cheddar cheese, shredded
Bring 3 cups cold water to a boil in a 3-quart saucepan. With a wire whisk, stir in the cornmeal and onion soup mix. Simmer uncovered, stirring constantly, for 25 minutes, or until thickened.
Stir in the chilies, corn and roasted red peppers.
Spread the mixture in a lightly greased 9-inch-square baking pan and sprinkle with the cheese. Let stand for 20 minutes, or until firm.
Cut into triangles. Serve at room temperature or heat in 350 degree F oven for 5 minutes or until warm.
TO PREPARE IN A MICROWAVE:
Combine the water, cornmeal and onion soup mix in a microwave-safe casserole. Cover and microcook on HIGH (100%) for 20 minutes, stirring every 5 minutes (mixture will be thick). Stir in the chilies, corn and roasted red peppers. Spread into pan and continue as above.
VEGETABLE STOCK
From: Kelly~WA
Makes 2 1/2 quarts stock
You can adjust the seasoning to suit your taste by adding 2 cloves, peeled garlic, several peppercorns, or your favorite herbs. You can freeze extra stock for future use.
3 large carrots
1 large turnip
2 stalks celery
2 large onions
2 tbsp butter
3 quarts water
2 tsp salt
6 large sprigs fresh parsley
1/2 bay leaf
1 tsp thyme leaves
Scrub and coarsely chop carrots, turnip, celery, peel and chop onions.
Melt butter in 8-quart pan over medium heat. Add chopped vegetables and cook, stirring occasionally, until vegetables turn golden (about 15 minutes).
Add 3 quarts water, salt, parsley, bay leaf, and thyme leaves. Cover and bring to a boil. Reduce heat and simmer for 1 1/2 hours. Strain and discard vegetables.
TURNIP SOUP
Makes 4 Servings
From: Kelly~WA
1 lb white turnips
1/2 lb lean salt pork
1 quart water
Salt and pepper, to taste
3 tbsp white cornmeal
1/4 cup heavy (whipping) cream (optional)
Gently but thoroughly scrub the turnips under cold running water. Trim off the root ends and the green tops. Young turnips do not need to be peeled, but they may be peeled. Cut turnips into slices a little thicker than 1/4-inch, set aside.
Rinse the salt pork and put it in a 3-quart soup kettle with the water. Turn heat to medium-low and bring the water slowly to just below the boiling point carefully skimming off the scum as it rises. Lower the heat to a bare simmer and cook the pork gently for about 1 hour.
Raise the heat to medium-high and add the sliced turnips. Let the liquid come back to a boil, skim it again and then reduce the heat to low. Simmer until the turnips are tender, about 20 to 30 minutes.
Discard the pork and skim off any excess fat floating on top of the broth. Remove turnips with a slotted spoon. Cut a cup of them into cubes and rub the remainder through a colander or food mill.
Add both of them back to the broth. Let the soup come back to a simmer, taste, correct the salt and add a liberal grinding of black pepper.
Take the cornmeal in your hand, and stirring the soup constantly, let the meal fall into the soup in a thin stream between your fingers. Never stop stirring or the meal will lump up. Let simmer, stirring constantly, until thickened. Leave it to simmer for about five minutes more, then if you like, stir in the optional cream. Heat through about two minutes more, then serve at once.
SOUTHERN TURNIP GREEN SOUP
Source: Florida Cooking
From: Kelly~WA
Makes 6 servings
1 bunch young turnip greens with turnips (1 pound)
6 tbsp butter, divided use
1 cup chopped onions
1 1/2 tsp salt, divided use
1 1/4 tsp sugar, divided use
5 1/2 cups chicken stock, divided use
2 tbsp lemon juice
2 cups half-and-half
4 tbsp cooked grits
Salt and freshly ground pepper, to taste
Cut the turnip roots off the greens. Clean and wash the greens, discarding any blemished or yellowed edges. Tear the large leaves into smaller pieces. Trim the ends and peel the turnips. Cube into bite-size pieces, enough to make 4 cups.
Melt 3 tablespoons of the butter in a large skillet over moderate heat. Add the turnips and saute until crisp-tender, about 10 minutes.
Add the onions and saute 5 minutes or until tender, but not browned.
Add 1/2 teaspoon salt, 1/4 teaspoon sugar, and 1 1/2 cups of the chicken stock. Blend well, stir in the lemon juice, and set aside.
In another skillet, melt the remaining 3 tablespoons of butter. Add the greens and saute over medium heat for 10 minutes, until crisp-tinder.
Add the remaining 1 teaspoon of salt, 1 teaspoon of sugar, and remaining 4 cups chicken stock. Blend well and remove from the heat and cool for 15 minutes.
Puree the greens in a food processor or in batches in a blender.
Add the pureed greens to the turnip mixture. Mix together and reheat.
Add the half-and-half and the cooked grits, and adjust the salt and pepper to taste. Serve hot.
ROOT VEGETABLE BAKE
From: Kelly~WA
1 small butternut squash, peeled and cubed
1 small celeriac or celery root, peeled and cubed
1 carrot, peeled and chopped
1 medium all-purpose potato, peeled and cubed
1/2 cup chopped peeled yellow turnip or rutabaga
1 onion, chopped
1/2 cup low-sodium chicken broth
1 teaspoon and 1 tablespoon butter or margarine, divided use
2 tablespoons fat free milk
1/4 teaspoon salt
1/4 teaspoon ground white pepper
In a large saucepan, combine the squash, celeriac, carrot, potato and turnip and cold water to cover; bring to a boil. Reduce the heat and simmer, covered, until all the vegetables are very tender, 30 minutes. Drain and return to the saucepan.
Meanwhile, preheat the oven to 425 degrees F. Spray a 1 1/2-quart casserole dish with nonstick cooking spray.
In a small, nonstick skillet, combine the onion, broth and 1 teaspoon of the margarine; cook, stirring as needed, until the liquid evaporates and the onion begins to turn golden, about 15 minutes.
Add the milk, the remaining 1 tablespoon of margarine, salt and pepper to the root vegetable mixture. With an electric mixer, beat until smooth.
Transfer to the prepared casserole and top with the onions.
Bake until crusty for about 25 minutes.
TURNIP AND APPLE WHIP
From: Kelly~WA
1 1/2 cups diced turnips (fresh or frozen)
2 Granny Smith apples, peeled, cored and roughly chopped
1 large onion, roughly chopped
1 tbsp unsalted butter
1/2 tsp salt, or to taste
1/4 tsp ground white pepper
Preheat oven to 350 degrees F.
Peel and quarter fresh turnips. Do not bother to defrost frozen ones.
Combine all ingredients in a baking dish with a cover.
Cover and bake for 35 minutes.
Transfer cooked mixture to a food processor and puree until smooth.
Spoon the puree into a serving dish. Serve immediately.
TURNIP OR CARROT CUSTARD
From: Kelly~WA
3 eggs
1 1/2 cups grated raw turnip or mashed cooked turnip*
3 cups milk
1 teaspoon salt
3 tablespoons melted butter
Beat the eggs slightly, add the turnip and other ingredients. Pour into a greased baking dish.
Place on a rack in a pan of hot water and bake in at 350 degrees F for about 1 hour or until the custard is set in the center. Serve at once.
*Carrots may be substituted for the turnips.
MUSTARD AND TURNIP GREENS
From: Kelly~WA
2 or 3 bunches turnip and mustard greens
1 cup water
1 1/2 lbs salt pork or bacon
1 large onion, chopped
Salt and pepper, to taste
Hot buttered cornbread (for serving)
Stem and pick greens; wash several times. Put greens in large pot; add 1 cup water. Add salt pork or bacon, onion and seasoning if desired. Cook slowly until meat and greens are tender.
Serve greens with hot buttered cornbread.
TURNIP SLAW
From: Kelly~WA
1 lb white turnip, peeled and shredded (4 cups)
1/2 cup mayonnaise
3 tbsp sour cream
2 tsp tarragon vinegar
1 tsp prepared mustard
1 tsp chopped fresh dill (or 1/2 teaspoon dried dill)
1 tsp sugar
1/4 tsp celery seed
1/4 tsp ground black pepper
Dash of salt
In a large bowl, stir all the ingredients together; mix well. Refrigerate until needed.
TURNIP SAUTE
From: Kelly~WA
Makes 4 servings
3 large Turnips, peeled and sliced
Butter
Sugar
Peel and slice turnips. Cook in a little salted water until just tender. Do not overcook which may cause graying.
Saute in butter until golden, about 10 minutes.
Sprinkle on a little sugar and cook until sugar melts.
CARROT AND TURNIP GRATIN
From: Kelly~WA
3/4 lb carrots, peeled and shredded
3/4 lb turnips, peeled and shredded
1/2 cup thinly sliced scallion greens (just the green part)
2 tbsp minced fresh parsley
4 tbsp cornstarch, divided use
2 cups milk, divided use
1/2 cup heavy whipping cream, half-and-half or additional milk
1 large egg
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan
1 tbsp cold unsalted butter, cut into pieces
Butter a shallow 1 1/2-quart baking dish or a 10-inch round or oval gratin dish and set aside.
In a large mixing bowl, toss together carrots, turnips, scallion greens, parsley and 3 tablespoons of cornstarch. Spread vegetable mixture in prepared pan, pressing and smoothing it into place.
In a small saucepan, dissolve remaining cornstarch in 1/4 cup of the milk. When cornstarch is completely dissolved, add heavy cream and remaining milk. Bring to a boil over moderately high heat, whisking constantly. Reduce to moderate heat.
In a medium mixing bowl, beat egg with a fork and season with salt and pepper. Add egg to milk mixture in slow, steady stream, beating until combined. Pour this hot custard over the vegetable mixture in gratin dish. Sprinkle top evenly with Parmesan cheese.
(Gratin can be prepared 24 hours ahead to this point and refrigerated.)
TO BAKE:
Bring gratin to room temperature if refrigerated. Dot gratin with butter.
Preheat oven to 375 degrees F.
Bake in the middle of the oven for 45 minutes, or until it is bubbling through a golden crust. Let gratin stand 10 minutes before serving to crisp crust and allow custard to set.
AU GRATIN TURNIPS AND POTATOES
From: Kelly~WA
4 cups sliced turnips and potatoes (any combination,) peeled and thinly sliced
1 medium onion, peeled and finely sliced,
2 tbsp butter, melted
1/2 cup milk
1/4 tsp grated nutmeg
1/4 tsp ground white pepper
1/2 tsp salt
1/2 cup grated Swiss cheese
Preheat oven to 375 degrees F.
Toss together turnips, potatoes, onion with melted butter and place in a 9-inch square or round baking dish.
Cover tightly and bake for 30 minutes.
Meanwhile, in a small pot on top of the stove combine milk, nutmeg, pepper and salt and bring to a boil. Immediately remove from heat.
Remove turnip-potato mixture from the oven, remove cover and mix in half the cheese. Pour the milk over the potatoes and sprinkle with remaining cheese.
Continue baking, uncovered, for another 20 to 25 minutes. If the gratin is golden brown, it's ready to serve. If not, preheat broiler. Place gratin under broiler about 3 minutes to brown top before serving.
Recipe Swap - May 29 - June 3, 2000
RECIPES IN THIS FILE:
Boilermaker Tortellini Soup
French Onion Rice
Fettuccine Alfeta
Polenta Triangles
Vegetable Stock
Turnip Soup
Southern Turnip Green Soup
Root Vegetable Bake
Turnip and Apple Whip
Turnip or Carrot Custard
Mustard and Turnip Greens
Turnip Slaw
Turnip Saute
Au Gratin Turnips and Potatoes
BOILERMAKER TORTELLINI SOUP
Source: Indiana University - Midwest Living magazine, February 1997
Makes 6 servings
4 ounces fresh pork sausage links
4 cups water
7 1/2 ounces canned tomatoes, cut up
3/4 cup shredded cabbage
1/4 cup chopped onion
1/4 cup chopped green bell pepper
2 teaspoons instant beef bouillon granules
1/2 teaspoon dried basil, crushed
1/8 teaspoon ground black pepper
1 1/4 cups frozen cheese-filled tortellini
2/3 cup diced zucchini
In a medium skillet, cook sausage till brown and no longer pink in the center; drain on paper towels. Slice sausage into bite-size pieces; set aside.
In a 3 quart saucepan, combine 4 cups water, undrained tomatoes, cabbage, onion, green pepper, bouillon granules, basil and pepper. Bring to boiling; reduce heat. Simmer the mixture uncovered, for 15 minutes.
Stir in tortellini, zucchini and sausage. Return to boiling; reduce heat. Cook uncovered, 5 minutes or till pasta is tender, stirring occasionally.
FRENCH ONION RICE
From: julie,s.c.
1 cup long grain white rice
1/4 cup butter
1 can condensed French onion soup plus 1 soup can water
1 (4 oz.) can chopped mushrooms
Lightly brown rice in butter.
Add remaining ingredients. Cover and simmer about 25 minutes or until liquid is gone. Fluff and serve
FETTUCCINE ALFETA
Source: Athenos Feta Cheese
8 oz. fettuccine, uncooked
1 tbsp. olive oil
1 cup chopped tomato
3 tbsp. fresh basil, chopped
4 oz. crumbled feta cheese
Crushed red pepper flakes (optional)
Freshly ground black pepper, to taste
Cook pasta according to package directions; drain.
Place pasta into a saucepan. Add olive oil and stir. Then add tomatoes, basil, cheese, and red pepper flakes (if desired). Stir continuously over low heat until and mixed well and heated through.
Add freshly ground black pepper to taste.
POLENTA TRIANGLES
Source: The Baltimore Sun, December 8, 1991
Makes 8
3 cups cold water
1 cup coarse yellow cornmeal
1 envelope onion soup mix
4 oz mild chopped green chilies, drained (1 can)
1/2 cup whole kernel corn
1/2 cup red pepper, roasted and finely chopped
1/2 cup sharp cheddar cheese, shredded
Bring 3 cups cold water to a boil in a 3-quart saucepan. With a wire whisk, stir in the cornmeal and onion soup mix. Simmer uncovered, stirring constantly, for 25 minutes, or until thickened.
Stir in the chilies, corn and roasted red peppers.
Spread the mixture in a lightly greased 9-inch-square baking pan and sprinkle with the cheese. Let stand for 20 minutes, or until firm.
Cut into triangles. Serve at room temperature or heat in 350 degree F oven for 5 minutes or until warm.
TO PREPARE IN A MICROWAVE:
Combine the water, cornmeal and onion soup mix in a microwave-safe casserole. Cover and microcook on HIGH (100%) for 20 minutes, stirring every 5 minutes (mixture will be thick). Stir in the chilies, corn and roasted red peppers. Spread into pan and continue as above.
VEGETABLE STOCK
From: Kelly~WA
Makes 2 1/2 quarts stock
You can adjust the seasoning to suit your taste by adding 2 cloves, peeled garlic, several peppercorns, or your favorite herbs. You can freeze extra stock for future use.
3 large carrots
1 large turnip
2 stalks celery
2 large onions
2 tbsp butter
3 quarts water
2 tsp salt
6 large sprigs fresh parsley
1/2 bay leaf
1 tsp thyme leaves
Scrub and coarsely chop carrots, turnip, celery, peel and chop onions.
Melt butter in 8-quart pan over medium heat. Add chopped vegetables and cook, stirring occasionally, until vegetables turn golden (about 15 minutes).
Add 3 quarts water, salt, parsley, bay leaf, and thyme leaves. Cover and bring to a boil. Reduce heat and simmer for 1 1/2 hours. Strain and discard vegetables.
TURNIP SOUP
Makes 4 Servings
From: Kelly~WA
1 lb white turnips
1/2 lb lean salt pork
1 quart water
Salt and pepper, to taste
3 tbsp white cornmeal
1/4 cup heavy (whipping) cream (optional)
Gently but thoroughly scrub the turnips under cold running water. Trim off the root ends and the green tops. Young turnips do not need to be peeled, but they may be peeled. Cut turnips into slices a little thicker than 1/4-inch, set aside.
Rinse the salt pork and put it in a 3-quart soup kettle with the water. Turn heat to medium-low and bring the water slowly to just below the boiling point carefully skimming off the scum as it rises. Lower the heat to a bare simmer and cook the pork gently for about 1 hour.
Raise the heat to medium-high and add the sliced turnips. Let the liquid come back to a boil, skim it again and then reduce the heat to low. Simmer until the turnips are tender, about 20 to 30 minutes.
Discard the pork and skim off any excess fat floating on top of the broth. Remove turnips with a slotted spoon. Cut a cup of them into cubes and rub the remainder through a colander or food mill.
Add both of them back to the broth. Let the soup come back to a simmer, taste, correct the salt and add a liberal grinding of black pepper.
Take the cornmeal in your hand, and stirring the soup constantly, let the meal fall into the soup in a thin stream between your fingers. Never stop stirring or the meal will lump up. Let simmer, stirring constantly, until thickened. Leave it to simmer for about five minutes more, then if you like, stir in the optional cream. Heat through about two minutes more, then serve at once.
SOUTHERN TURNIP GREEN SOUP
Source: Florida Cooking
From: Kelly~WA
Makes 6 servings
1 bunch young turnip greens with turnips (1 pound)
6 tbsp butter, divided use
1 cup chopped onions
1 1/2 tsp salt, divided use
1 1/4 tsp sugar, divided use
5 1/2 cups chicken stock, divided use
2 tbsp lemon juice
2 cups half-and-half
4 tbsp cooked grits
Salt and freshly ground pepper, to taste
Cut the turnip roots off the greens. Clean and wash the greens, discarding any blemished or yellowed edges. Tear the large leaves into smaller pieces. Trim the ends and peel the turnips. Cube into bite-size pieces, enough to make 4 cups.
Melt 3 tablespoons of the butter in a large skillet over moderate heat. Add the turnips and saute until crisp-tender, about 10 minutes.
Add the onions and saute 5 minutes or until tender, but not browned.
Add 1/2 teaspoon salt, 1/4 teaspoon sugar, and 1 1/2 cups of the chicken stock. Blend well, stir in the lemon juice, and set aside.
In another skillet, melt the remaining 3 tablespoons of butter. Add the greens and saute over medium heat for 10 minutes, until crisp-tinder.
Add the remaining 1 teaspoon of salt, 1 teaspoon of sugar, and remaining 4 cups chicken stock. Blend well and remove from the heat and cool for 15 minutes.
Puree the greens in a food processor or in batches in a blender.
Add the pureed greens to the turnip mixture. Mix together and reheat.
Add the half-and-half and the cooked grits, and adjust the salt and pepper to taste. Serve hot.
ROOT VEGETABLE BAKE
From: Kelly~WA
1 small butternut squash, peeled and cubed
1 small celeriac or celery root, peeled and cubed
1 carrot, peeled and chopped
1 medium all-purpose potato, peeled and cubed
1/2 cup chopped peeled yellow turnip or rutabaga
1 onion, chopped
1/2 cup low-sodium chicken broth
1 teaspoon and 1 tablespoon butter or margarine, divided use
2 tablespoons fat free milk
1/4 teaspoon salt
1/4 teaspoon ground white pepper
In a large saucepan, combine the squash, celeriac, carrot, potato and turnip and cold water to cover; bring to a boil. Reduce the heat and simmer, covered, until all the vegetables are very tender, 30 minutes. Drain and return to the saucepan.
Meanwhile, preheat the oven to 425 degrees F. Spray a 1 1/2-quart casserole dish with nonstick cooking spray.
In a small, nonstick skillet, combine the onion, broth and 1 teaspoon of the margarine; cook, stirring as needed, until the liquid evaporates and the onion begins to turn golden, about 15 minutes.
Add the milk, the remaining 1 tablespoon of margarine, salt and pepper to the root vegetable mixture. With an electric mixer, beat until smooth.
Transfer to the prepared casserole and top with the onions.
Bake until crusty for about 25 minutes.
TURNIP AND APPLE WHIP
From: Kelly~WA
1 1/2 cups diced turnips (fresh or frozen)
2 Granny Smith apples, peeled, cored and roughly chopped
1 large onion, roughly chopped
1 tbsp unsalted butter
1/2 tsp salt, or to taste
1/4 tsp ground white pepper
Preheat oven to 350 degrees F.
Peel and quarter fresh turnips. Do not bother to defrost frozen ones.
Combine all ingredients in a baking dish with a cover.
Cover and bake for 35 minutes.
Transfer cooked mixture to a food processor and puree until smooth.
Spoon the puree into a serving dish. Serve immediately.
TURNIP OR CARROT CUSTARD
From: Kelly~WA
3 eggs
1 1/2 cups grated raw turnip or mashed cooked turnip*
3 cups milk
1 teaspoon salt
3 tablespoons melted butter
Beat the eggs slightly, add the turnip and other ingredients. Pour into a greased baking dish.
Place on a rack in a pan of hot water and bake in at 350 degrees F for about 1 hour or until the custard is set in the center. Serve at once.
*Carrots may be substituted for the turnips.
MUSTARD AND TURNIP GREENS
From: Kelly~WA
2 or 3 bunches turnip and mustard greens
1 cup water
1 1/2 lbs salt pork or bacon
1 large onion, chopped
Salt and pepper, to taste
Hot buttered cornbread (for serving)
Stem and pick greens; wash several times. Put greens in large pot; add 1 cup water. Add salt pork or bacon, onion and seasoning if desired. Cook slowly until meat and greens are tender.
Serve greens with hot buttered cornbread.
TURNIP SLAW
From: Kelly~WA
1 lb white turnip, peeled and shredded (4 cups)
1/2 cup mayonnaise
3 tbsp sour cream
2 tsp tarragon vinegar
1 tsp prepared mustard
1 tsp chopped fresh dill (or 1/2 teaspoon dried dill)
1 tsp sugar
1/4 tsp celery seed
1/4 tsp ground black pepper
Dash of salt
In a large bowl, stir all the ingredients together; mix well. Refrigerate until needed.
TURNIP SAUTE
From: Kelly~WA
Makes 4 servings
3 large Turnips, peeled and sliced
Butter
Sugar
Peel and slice turnips. Cook in a little salted water until just tender. Do not overcook which may cause graying.
Saute in butter until golden, about 10 minutes.
Sprinkle on a little sugar and cook until sugar melts.
CARROT AND TURNIP GRATIN
From: Kelly~WA
3/4 lb carrots, peeled and shredded
3/4 lb turnips, peeled and shredded
1/2 cup thinly sliced scallion greens (just the green part)
2 tbsp minced fresh parsley
4 tbsp cornstarch, divided use
2 cups milk, divided use
1/2 cup heavy whipping cream, half-and-half or additional milk
1 large egg
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan
1 tbsp cold unsalted butter, cut into pieces
Butter a shallow 1 1/2-quart baking dish or a 10-inch round or oval gratin dish and set aside.
In a large mixing bowl, toss together carrots, turnips, scallion greens, parsley and 3 tablespoons of cornstarch. Spread vegetable mixture in prepared pan, pressing and smoothing it into place.
In a small saucepan, dissolve remaining cornstarch in 1/4 cup of the milk. When cornstarch is completely dissolved, add heavy cream and remaining milk. Bring to a boil over moderately high heat, whisking constantly. Reduce to moderate heat.
In a medium mixing bowl, beat egg with a fork and season with salt and pepper. Add egg to milk mixture in slow, steady stream, beating until combined. Pour this hot custard over the vegetable mixture in gratin dish. Sprinkle top evenly with Parmesan cheese.
(Gratin can be prepared 24 hours ahead to this point and refrigerated.)
TO BAKE:
Bring gratin to room temperature if refrigerated. Dot gratin with butter.
Preheat oven to 375 degrees F.
Bake in the middle of the oven for 45 minutes, or until it is bubbling through a golden crust. Let gratin stand 10 minutes before serving to crisp crust and allow custard to set.
AU GRATIN TURNIPS AND POTATOES
From: Kelly~WA
4 cups sliced turnips and potatoes (any combination,) peeled and thinly sliced
1 medium onion, peeled and finely sliced,
2 tbsp butter, melted
1/2 cup milk
1/4 tsp grated nutmeg
1/4 tsp ground white pepper
1/2 tsp salt
1/2 cup grated Swiss cheese
Preheat oven to 375 degrees F.
Toss together turnips, potatoes, onion with melted butter and place in a 9-inch square or round baking dish.
Cover tightly and bake for 30 minutes.
Meanwhile, in a small pot on top of the stove combine milk, nutmeg, pepper and salt and bring to a boil. Immediately remove from heat.
Remove turnip-potato mixture from the oven, remove cover and mix in half the cheese. Pour the milk over the potatoes and sprinkle with remaining cheese.
Continue baking, uncovered, for another 20 to 25 minutes. If the gratin is golden brown, it's ready to serve. If not, preheat broiler. Place gratin under broiler about 3 minutes to brown top before serving.
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