Turnip Greens and Rutabagas Puree
Crisp roast duck, goose, or turkey will
be greatly enhanced by this buttery puree. I also think it is excellent
if you have thick slices of standing ribs of beef on the menu. Add it
to any holiday dinner for some surprised and delighted comments.
Makes 6 to 8 servings
1 pound smallest firm turnips, peeled and cut into large chunks
1 medium-size rutabaga, peeled and cut into large chunks
3 cups well-flavored chicken stock, or more
2 tablespoons butter
2 tablespoons heavy cream
Salt and freshly ground black pepper to taste
1 tablespoon fresh chopped parsley
In a large saucepan, simmer the turnips and rutabaga in the stock until
very tender, about 20 minutes or more. Drain very well, reserving the
liquid to use as a stock or soup base, mash well, beat in the butter
and cream. Season well with salt and pepper.
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Return the puree to the saucepan and cook over low heat, stirring,
until the puree is thick and fluffy, 3 to 5 minutes. Serve this simple
cooking recipes very hot, garnished with the parsley.
Variation: add 1 cup fluffy mashed potatoes to the turnips, and then
beat in 1 cup very tender braised cabbage and 2 tablespoons butter.
This simple everyday recipes goes very well with smoke sausage, such as
kielbasa.
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