Food
Stolen Turnip Puree
By Yankee Magazine|Feb 09 2005|
Yield
Makes 4 servings.
Ingredients
8 medium white turnips
1/8 teaspoon ground caraway
3 medium yellow onions
5 tablespoons butter
3 tablespoons fresh parsley, chopped
1 teaspoon lemon juice
salt and pepper, to taste
Instructions
Pare and slice turnips, and boil with caraway until tender, for about 20 minutes. Peel and chop onions, and saute them in half the butter. Add parsley, lemon juice, and seasonings to onions. When turnips are tender, drain and mash them with remaining butter. Place into a serving bowl, make a hollow, and fill this with the onion mixture.
