(from Jane Brody's Good Food Book)
1 lb. turnips, peeled, cubed
1/2 lb. potatoes, peeled, cubed
1/4 cup orange juice
1 Tb. dark brown sugar
1/8 tsp. ground ginger
1 Tb. butter
1/4 tsp. salt, if desired
freshly ground black pepper, to taste
In a medium saucepan, cook the turnips and potatoes in boiling water until tender, about 15 minutes. Drain the vegetables, then puree them in a food processor or a food mill.
Return the puree to the saucepan. Add the juice, sugar, ginger, and butter. Cook the puree, stirring often, over low heat for about 5 minutes until the puree is heated through. Add salt and pepper to taste.
added by Susan Tornheim
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