Blanch turnip greens, then submerge in ice water and drain. Lightly saute shallots in olive oil. Add cream, peppercorns and white wine. Reduce by half and strain. Place blanched turnip greens in food processor. While pureeing add cream mixture. Add cheese, salt, and pepper. MM Format by John Hartman Fidonet Cooking Echo Recipe Submitter unknown Posted to MM-Recipes Digest V4 #175 by firstname.lastname@example.org on Jul 8, 1997
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|Serving Size: 1 Serving (204g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 261 (74%)|
|Amt Per Serving||% DV|
|Total Fat 29g||39 %|
|Saturated Fat 17.6g||88 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 100.2mg||31 %|
|Sodium 433.9mg||15 %|
|Potassium 474.1mg||12 %|
|Total Carbohydrate 14.1g||4 %|
|Dietary Fiber 4.9g||19 %|
|Sugars, other 9.3g|
|Protein 11.7g||17 %|
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Calories per serving: 354
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