Try this Turnip Puree with Cheese and Pears recipe, or contribute your own.
Suggest a better descriptionPlace 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 | ||
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Calories: 566 | ||
Calories from Fat: 412 (73%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 566
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