serinde: (food)
[personal profile] serinde
Turnips are a rather fraught topic with me. I wouldn't eat them at all as a kid (except when Mom would sneak them into stew and say "no no, that's a potato"), and then, when I grew up and started having my own Thanksgiving dinners, [livejournal.com profile] audiovile felt that it was not truly T-day unless there was mashed turnip on the table. And thus I was at much labor and headache to make this happen. And only he would ever eat it, and not much of it, at that. Grump.

But, turnips I have, and therefore I must do something with them. Another CSA-provided recipe, thus:

1. Chop 3/4 c. onion, start sauteing gently in 2 tsp. butter.
2. Recipe calls for leeks. I have no leeks. How about a clove of garlic?
3. Peel and chop a turnip of ~1.5 lbs. (Or around 4 cups.) Put it in the pot when the onions have come along nicely, and let them saute for a couple minutes too.
4. Recipe says 6 c. of broth AND 2 c. water. This seems utterly insane for something described as "creamy", particularly since there is still milk to be added at the end. Let us start with 2 c. chicken broth and 1 c. water.
5. Throw in some fresh thyme because, as Hillary said of Everest, "it was there".
6. Let simmer, covered, until turnips are tender.
7. Immersion blend the snot out of it. Yeah, 3 c. liquid was plenty.
8. Stir in 3/4 c. milk, grind in some pepper, and...seriously? There's no salt in the recipe? I don't think so.
9. Let all that simmer for a bit.

Taste test: Not bad. There is a slight sweetness to it that you do not get with potato. I'll leave that on the warm until lunch as well. It's very virtuous, too.

30 min. later: Oops. The fire wasn't completely off. Mmmm, curdled milk!

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serinde

September 2013

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