Monday, March 13, 2006

Turnip puree

Ingredients:

1 lb small turnip
1 large shallot onion
2-3 tbsp red wine (Port or Cherry)
1 tbsp vegetable oil
Salt, pepper, nutmeg on taste

Method:
Peel onion and cut into small cubes.
Fry with vegetable oil until gold color.
Peel turnip, cut into 4 parts, and boil over boiling water until ready.
Mix onions, turnip, and wine, and blend until even consistency.

Before serving, you have to mix the puree with salt, pepper, and nutmeg, and warm in pre-heated to 400ยบ F over boiling water.

Note:

You can prepare the puree without salt, pepper, and nutmeg, and keep in a refrigerator for 1-2 days, then heat with spices.

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