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Yellow Turnip Puree

Source: Gotham Bar and Grill Cookbook
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Active Time:  10 Minutes
Total Time:  40 Minutes
  Makes 6 servings
If you've ever wondered what to do with those big, wax-covered yellow turnips or rutabagas found in many markets, here is one answer.
3 medium yellow turnips (rutabagas), peeled, cut into 2-inch cubes
8 tablespoons (1 stick) unsalted butter
Coarse salt and freshly ground white pepper to taste
Other necessary recipes:
Lamb Shanks with Creamy White Beans and Yellow Turnip Puree
Bring a large saucepan of lightly salted water to a boil over high heat. Add the yellow turnips and return to the boil. Reduce the heat to medium and simmer until the turnips are tender when pierced with the tip of a sharp knife, about 30 minutes. Drain well. Return to the saucepan and place over medium heat. Cook, stirring constantly, until the excess moisture has evaporated and the turnips begin to stick to the bottom of the pan, about 3 minutes. Reduce the heat to low. Add the butter and mash the turnips with a potato masher. Season with salt and pepper. (If making ahead, leave the butter out; reheat the puree in a double boiler over boiling water, then stir in the butter, salt, and pepper just before serving.)

VARIATIONS: Creamy polenta may be substituted for the turnips to provide a very different counterpoint to the lamb and beans.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 153
Fat. Total: 15g
Fiber: 1g
Carbohydrates, Total: 4g
Sodium: 43mg
% Cal. from Fat: 88%
Cholesterol: 41mg
Protein: 1g
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