Turnip and Cumin Puree

It's time for more turnips! And you thought turnip season was over at my house. Wrong! We really haven't had a long hard freeze this winter. Starting Thursday that will be a different story. I was killing time waiting for the furnace guys to finish repairing the furnace a few days ago by reading more of the cook books Joyce sent. This jumped right off the page to me. Off to the turnip patch I go. It was 38 degrees F. What was I thinking! No one in their right mind wouldn't love these.
Serve them with almost any simple meat, such as a roast chicken or duck.

We Southern (USA) folks can cook French.

Turnip and Cumin Puree
4 servings
print recipe
From <em>Patricia Wells at Home in Provence</em>

2 tablespoons unsalted butter
12 ounces (750 g) turnips, peeled and cubed
Sea Salt to taste
A big pinch of sugar
About 1 cup (25 cl) chicken stock, homemade is best
1/2 teaspoon cumin seeds

1. In a large skillet, heat the butter over moderate heat until it sizzles. Add the cubed turnips and salt lightly. Add the sugar and saute', tossing until turnips are lightly browned all over, about 7 minutes. Cover with chicken stock and cook over low heat until almost all the liquid has evaporated, about 30 minutes.

2. Transfer to a food mill or the bowl of a food processor and puree. Season to taste with cumin. Taste for seasoning. Serve warm, as a vegetable side dish. (The puree can be prepared several hours in advance. Keep warm in the top of a double boiler set over simmering water.)

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