Place turnips in a vegetable steamer over boiling water. Cover and steam 15 to 20 minutes or until turnips are tender. Set turnips aside. Place pears in steamer over boiling water. Cover; steam 5 to 10 minutes or until pears are tender. Saute shallots in butter in a small skillet until tender. Transfer shallot mixture to container of an electric blender or food processor. Add half the turnips, half the pears and 2 tb cheese; cover and process until smooth. Transfer mixture to a serving bowl. Repeat procedure with turnips, pears and cheese. Sprinkle turnip mixture with salt, pepper and nutmeg; stir well. Serve hot or chilled. Yield: 6 to 8 servings. From _Academic Apron_ by The Middlesex School/Concord, MA. In _Americas Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 319. ISBN 0-8487-0765-6. Electronic format by Cathy Harned.
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|Serving Size: 1 Puree (1133g)|
|Recipe Makes: 1 Puree|
|Calories from Fat: 412 (73%)|
|Amt Per Serving||% DV|
|Total Fat 45.7g||61 %|
|Saturated Fat 15.2g||76 %|
|Monounsaturated Fat 17.9g|
|Polyunsanturated Fat 10.5g|
|Cholesterol 49.3mg||15 %|
|Sodium 477.2mg||16 %|
|Potassium 1053.3mg||28 %|
|Total Carbohydrate 38.1g||11 %|
|Dietary Fiber 8.1g||32 %|
|Sugars, other 30g|
|Protein 5.9g||8 %|
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Calories per serving: 566
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